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Steamed Mushroom Rice Salad with Herb Vinaigrette

This refreshing cold dish combines steamed mushrooms and rice, dressed in a zesty herb vinaigrette, perfect for October gatherings.

Cold dish
Prep 25m · Cook 25m · Total 50m
11 ingredients

Inspired by the rich musical heritage of R&B and the complexities of contemporary health discussions, this dish reflects a blend of flavors and cultures, showcasing the versatile mushroom as a primary protein. The steaming technique preserves the natural umami of the mushrooms, while the herb vinaigrette adds a vibrant kick, making it a delightful and healthful option for any occasion. Inspired by D’Angelo, Acclaimed and Reclusive R&B Innovator, Dies at 51 and A Furious Debate Over Autism’s Causes Leaves Parents Grasping for Answers.

Instructions

  1. Begin by rinsing the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, usually with 500 ml of water, and set aside once done.
  2. While the rice cooks, prepare the mushrooms by cleaning and trimming them. Slice larger mushrooms if necessary. Steam the mushrooms for about 10-12 minutes until tender.
  3. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper to create the herb vinaigrette.
  4. In a large bowl, combine the cooked rice, steamed mushrooms, diced bell pepper, chopped green onions, and parsley.
  5. Drizzle the herb vinaigrette over the rice and mushroom mixture, tossing gently to combine all ingredients thoroughly.
  6. Serve the salad cold or at room temperature, garnished with additional herbs if desired.