WILD RICE AND MUSHROOM SALAD WITH DRIED FRUIT, GOAT CHEESE AND WALNUTS
Steps:
- To prepare the rice: Cook according to package directions and add the salt, bay leaf, and thyme. Simmer until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside. To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.
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Rama Oli
[email protected]I love this salad! It's a healthy and delicious way to start my day.
Og Monet
[email protected]This salad is a great way to get your kids to eat their vegetables.
Haya
[email protected]I made this salad for a vegan friend and she loved it! She said it was the best vegan salad she's ever had.
ToTo ToTo
[email protected]This salad is a great way to use up leftover turkey after Thanksgiving.
Reitumetse Mahapane
[email protected]I added some grilled chicken to this salad and it was a great way to make it a more complete meal.
Rezwan Bhuiyan
[email protected]I used a balsamic vinaigrette instead of the dressing in the recipe. It was a nice change of pace.
Surendra Saphi
[email protected]I'm allergic to nuts, so I omitted the walnuts from this salad. It was still delicious!
Arshad Prince
[email protected]I made this salad for a picnic and it was a big hit! It's easy to transport and it held up well in the heat.
Md:Zahid Islam
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's a delicious and healthy dish that's perfect for a special occasion.
Mokaddes Mi
[email protected]I'm not a big fan of mushrooms, but I loved this salad! The dressing is amazing and the goat cheese and walnuts add a nice touch.
Tha Juggernaut
[email protected]This salad is a great make-ahead dish. I often make it the night before and it's just as good the next day.
FAHIM TANVIR
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover rice and mushrooms.
Queen Adele
[email protected]This is my new favorite salad! It's so flavorful and satisfying. I highly recommend it.
FF S.A.B Gamer
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
Pranto Roy
[email protected]The salad was a bit bland for my taste. I think it could have used more seasoning or a more flavorful dressing.
vincent chikweo
[email protected]This recipe was easy to follow and the salad turned out great! I used a mix of dried cranberries and cherries and it was a delicious addition to the salad.
Md Saimun
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors and the dressing was a perfect complement to the salad.
Nellys Lanz
[email protected]This wild rice and mushroom salad is a delightful medley of flavors and textures. The dried fruit adds a touch of sweetness, the goat cheese a creamy tang, and the walnuts a satisfying crunch. Overall, it's a well-balanced and delicious dish that's p