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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 is extremely tasty and healthy! Serve as a salad, or 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. 20 minutes before the end of cooking the rice, slice the mushrooms. Fry them on high heat, in vegetable oil for 10 minutes.
    20 minutes before the end of cooking the rice, slice the 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. Add salt, pepper and garlic. Warm up 1 minute to go in the aroma.
    Add the beans (do not defrost), continue to fry for another 5 minutes. Add salt, pepper and 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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