Field, Wood & Garden Rice Salad

2001 Recipe Contest Top Ten Runner-Up

Cooking Instructions:

  • 1 cup Lundberg® Black Japonica™ Rice
  • 2 tablespoons canola oil
  • 1-1/2 cups sliced fresh mushrooms, preferably shiitake caps
  • salt and pepper to taste
  • 1 cup fresh snow peas, halved on the diagonal
  • 1 cup sliced sweet red pepper
  • 1/2 cup sliced scallions
  • 1/3 cup balsamic vinegar
  • 4 teaspoons garlic-flavored olive oil
  • 4 - 6 cups assorted field greens
  • 1/2 cup shaved Parmesan cheese

Cook rice according to package directions and cool. Place cooled rice in a large mixing bowl. Heat the canola oil in a large skillet over high heat. Add the sliced mushrooms. Season with salt and pepper to taste. Sauté 5 minutes. Add the snow peas, sweet red pepper and scallions. Stir-fry 3 minutes, or just until the vegetables are tender-crisp.

Fold the stir-fry, balsamic vinegar and 1 tablespoon of the garlic-flavored olive oil into the rice. Serve the rice salad over the field greens. Just before serving, drizzle the salad with the remaining garlic-flavored oil and shaved Parmesan. Serve warm or cooled. Serves 4-6.

Ellen Burr

Truro, Massachusetts