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Print Recipe
Warm Salad with Rice, Mushrooms and Beans Recipe
Warm salads, especially in the cold season, is my weakness. I love wild rice, and in combination with mushrooms and beans it is extremely tasty and useful! Serve as a salad, and you can as a separate dish.
Cook Time 60 minutes
Servings
Ingredients
Salad
Dressing
Cook Time 60 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Rice pour broth or water.
    Rice pour broth or water.
  2. Bring to a boil and over low heat, under a tightly closed lid, cook for 50 minutes. Let stand for 5 minutes.
    Bring to a boil and over low heat, under a tightly closed lid, cook for 50 minutes. Let stand for 5 minutes.
  3. For 20 minutes until the end of cooking rice cut into circles mushrooms. Fry them on high heat, in vegetable oil for 10 minutes.
    For 20 minutes until the end of cooking rice cut into circles mushrooms. Fry them on high heat, in vegetable oil for 10 minutes.
  4. Add the beans (do not defrost), continue to fry for another 5 minutes. Season with salt and pepper and add the garlic. Warm up 1 minute to go in the aroma.
    Add the beans (do not defrost), continue to fry for another 5 minutes. Season with salt and pepper and add the garlic. Warm up 1 minute to go in the aroma.
  5. For dressing mix all ingredients.
    For dressing mix all ingredients.
  6. Mix rice, mushrooms with beans and dill. Season the salad.
    Mix rice, mushrooms with beans and dill. Season the salad.

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