JewelLed Rice and Grain Salad with Mushrooms and Zesty Lemon Mustard Dressing

JewelLed Rice and Grain Salad with Mushrooms and Zesty Lemon Mustard Dressing
  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 10 minutes
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Ingredients

375 g cup mushrooms
1 medium Lebanese cucumber
1 tbsp olive oil
Pinch salt
Handful mint leaves
1 (250g) microwave rice pouch (your choice of rice and grains)
½ cup raw or honeyed cashews
½ cup pomegranate arils*
Juice of 1 lemon
Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for a vegan option)
Salt and pepper to taste

Method

1

Slice mushrooms. Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds. Slice the cucumber and set aside.

2

In a large frying pan, heat oil over medium heat. Add the sliced mushrooms, season with salt and sauté them until they become tender and slightly browned, about 5–7 minutes.

3

Meanwhile, pick mint leaves off stems and chop finely, reserve some whole leaves as well. Chop cashews. Follow the instructions on the rice pouch to cook the rice in the microwave. Once cooked, add to a large bowl and allow to cool slightly.

4

Add cucumber, cashews, mint and cooked mushrooms to the rice bowl, toss gently.

5

Extract the pomegranate arils from the fruit if you haven't already or use frozen ones, and add to the bowl. Drizzle with lemon juice. Transfer to a serving platter.

6

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasoning if needed. Serve dressing on the side and drizzle over the salad before serving.

*Note: If you can’t get fresh pomegranate, you can use frozen arils instead.

Ingredients

 375 g cup mushrooms
 1 medium Lebanese cucumber
 1 tbsp olive oil
 Pinch salt
 Handful mint leaves
 1 (250g) microwave rice pouch (your choice of rice and grains)
 ½ cup raw or honeyed cashews
 ½ cup pomegranate arils*
 Juice of 1 lemon
Dressing
 3 tbsp olive oil
 1 tbsp lemon juice
 1 tsp Dijon mustard
 1 tsp honey (or maple syrup for a vegan option)
 Salt and pepper to taste

Directions

1

Slice mushrooms. Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds. Slice the cucumber and set aside.

2

In a large frying pan, heat oil over medium heat. Add the sliced mushrooms, season with salt and sauté them until they become tender and slightly browned, about 5–7 minutes.

3

Meanwhile, pick mint leaves off stems and chop finely, reserve some whole leaves as well. Chop cashews. Follow the instructions on the rice pouch to cook the rice in the microwave. Once cooked, add to a large bowl and allow to cool slightly.

4

Add cucumber, cashews, mint and cooked mushrooms to the rice bowl, toss gently.

5

Extract the pomegranate arils from the fruit if you haven't already or use frozen ones, and add to the bowl. Drizzle with lemon juice. Transfer to a serving platter.

6

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasoning if needed. Serve dressing on the side and drizzle over the salad before serving.

*Note: If you can’t get fresh pomegranate, you can use frozen arils instead.
JewelLed Rice and Grain Salad with Mushrooms and Zesty Lemon Mustard Dressing

Tags:

 Quick n Easy, Rice, Salad

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