Mushroom Lentil and Wild Rice Salad

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 0 Reviews

Recipe by Joanna Hall
Serves 4-6
Ready in 15 to 30 mins

Ingredients

  • 100g basmati and wild rice
  • 410g can green lentils, drained
  • 100g ready-to-eat dried apricots, diced
  • 4 tbsp pumpkin seeds
  • 320g jar red peppers
  • 1 clove garlic, crushed
  • 1 tbsp red wine vinegar
  • 100g button mushrooms
  • 75g oyster mushrooms, torn if large
  • 3 tbsp chopped fresh flat parsley

How To Cook

  1. Cook the rice in boiling water for 15 minutes until just tender. Drain and rinse until cold. Empty into a bowl and add the lentils, apricots and pumpkin seeds.
  2. Drain the peppers reserving 3 tbsp of the juices. Mix this with 2 tbsp olive oil, garlic, vinegar and seasoning to taste.
  3. Slice the peppers into strips and stir into the rice with the mushrooms, parsley and dressing. Leave to marinate in the fridge for at least 30 mins before serving.

    4. www.mushroom-uk.com

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Mushroom Lentil and Wild Rice Salad
  • Recipe by Joanna Hall
  • Serves 4-6
  • Ready in 15 to 30 mins
    Ingredients
  • 100g basmati and wild rice
  • 410g can green lentils, drained
  • 100g ready-to-eat dried apricots, diced
  • 4 tbsp pumpkin seeds
  • 320g jar red peppers
  • 1 clove garlic, crushed
  • 1 tbsp red wine vinegar
  • 100g button mushrooms
  • 75g oyster mushrooms, torn if large
  • 3 tbsp chopped fresh flat parsley
    How to Cook
  1. Cook the rice in boiling water for 15 minutes until just tender. Drain and rinse until cold. Empty into a bowl and add the lentils, apricots and pumpkin seeds.
  2. Drain the peppers reserving 3 tbsp of the juices. Mix this with 2 tbsp olive oil, garlic, vinegar and seasoning to taste.
  3. Slice the peppers into strips and stir into the rice with the mushrooms, parsley and dressing. Leave to marinate in the fridge for at least 30 mins before serving.
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