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Salad with wild rice and porcini mushrooms

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Ingredients for 2 servings:

  • 200 g wild rice mix, pre-cooked
  • 1 can porcini mushrooms, drained weight 110 g
  • 3 cherry tomatoes
  • ½ bunch parsley
  • ½ bunch chives
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp teriyaki sauce
  • ½ tsp mustard
  • 2 tbsp water
  • n. B. Salt and pepper, mixed, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Side dish to grilled or pan-fried dishes

Drain the porcini mushrooms and chop finely. Slice the chives into rings and chop the parsley. Halve and quarter the tomatoes crosswise. Mix the oils, mustard, vinegar, teriyaki sauce, and soy sauce with the water, salt, and freshly ground pepper. Mix the precooked rice with the porcini mushrooms, tomatoes, herbs, and marinade, cover, and let stand for about 1 hour. Stir thoroughly and serve at room temperature. Goes well with grilled or fried fish or poultry, or simply as a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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