Japonica Wild Rice Salad with Mushrooms and Capers

japonica wild rice salad with mushrooms and capers

Japonica Wild Rice Salad with Mushrooms and Capers

japonica rice blend saladThis simple wild rice salad is a medley of black, mahogany and wild rice married with fresh organic vegetables and herbs which results in a delightful grain salad just full of mineral and vitamin rich nutrition! I serve this wild rice salad as a vegetarian entrée with leaves of organic romaine or as a complimentary side dish to fish, chicken, turkey or pork. It’s so delicious! I make a large batch of Lundberg’s Japonica black and mahogany rice blend and add a cup of Minnesota wild rice; then I use the left over rice for this wild rice salad!

2 cups of black rice blend, cooked
1/2 crisp cucumber, diced
1/2 bunch cilantro, chopped
1/2 bunch flat leaf parsley, chopped
6 red and yellow baby bell peppers, sliced
1 bunch green onions, chopped
1/4 cup pea pods, sliced
1/4 cup baby Bella mushrooms, sliced
2 teaspoons capers
1/2 teaspoon roasted ground coriander
1/2 teaspoon grey salt
1/2 teaspoon Aleppo pepper flakes
1 tablespoon sesame ginger seasoning, Victoria’s gourmet is good
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons sherry vinegar

Mix everything in a large bowl and toss
Transfer to a serving bowl
Serve with large leaves of romaine lettuce or as a side dish with fish, poultry or pork!!
A Riesling wine would pair well!
Be prepared for no leftovers and rave reviews!!

 

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