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Print Recipe
Warm Salad with Rice, Mushrooms and Beans Recipe
Warm salads, especially in the cold season, are my weakness. I love wild rice, and when combined with mushrooms and beans, it is extremely delicious and healthy! You can serve it as a salad, or as an independent dish.
Cook Time 60 minutes
Servings
Ingredients
Salad
Dressing
Cook Time 60 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Fill the rice with broth or water.
    Fill the rice with broth or water.
  2. Bring to a boil and simmer for 50 minutes on a low heat, under a tightly closed lid. Let stand for 5 minutes.
    Bring to a boil and simmer for 50 minutes on a low heat, under a tightly closed lid. Let stand for 5 minutes.
  3. 20 minutes before the end of cooking rice, cut the mushrooms into circles. Fry them on high heat, in vegetable oil for 10 minutes.
    20 minutes before the end of cooking rice, cut the mushrooms into circles. Fry them on high heat, in vegetable oil for 10 minutes.
  4. Add the beans (do not defrost them first) and continue roasting for another 5 minutes. Season with salt and pepper and add the garlic. Warm up 1 minute to get the flavor.
    Add the beans (do not defrost them first) and continue roasting for another 5 minutes. Season with salt and pepper and add the garlic. Warm up 1 minute to get the flavor.
  5. For the dressing, mix all the ingredients.
    For the dressing, mix all the 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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