Name: Mushroom and Wild Rice Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g button mushrooms, 1cm sliced; olive oil; 1 tbsp curry powder; ½ tsp salt; 250g packet pre - cooked wild rice medley (or wild and/or brown rice cooked to package instructions); 100 g rocket; ½ cup chopped parsley; ½ cup chopped mint; ¼ cup cup dried cranberries (craisins); 4-6 large papadums, to serve; ¼ cup olive oi; 2 tbsp white wine vinegar; 1 tbsp curry powder; 1 tbsp honey

Mushroom and Wild Rice Salad

Yields4 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

400 g button mushrooms, 1cm sliced

olive oil

1 tbsp curry powder

½ tsp salt

250g packet pre - cooked wild rice medley (or wild and/or brown rice cooked to package instructions)

100 g rocket

½ cup chopped parsley

½ cup chopped mint

¼ cup cup dried cranberries (craisins)

4-6 large papadums, to serve

Dressing

¼ cup olive oi

2 tbsp white wine vinegar

1 tbsp curry powder

1 tbsp honey

1

Prepare the papadums by placing one at a time on a piece of absorbent
paper in the microwave and microwave on high for 1 minute. Set aside and
continue with remaining papadums.

2

Place oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring for 3-4 minutes or until slightly softened. Add the curry powder and salt. Stir to combine then continue to cook for a further 1-2minutes.

3

Prepare the wild rice medley according to package instructions.

4

Combine the rice, rocket, chopped herbs and craisins in a large bowl. Add the cooked mushrooms and toss to combine.

5

To make the dressing, place all the ingredients in a bowl and whisk to combine or place in a jar and shake to combine.

6

Drizzle dressing over salad and lightly toss. Serve salad with papadums.

Ingredients

400 g button mushrooms, 1cm sliced

olive oil

1 tbsp curry powder

½ tsp salt

250g packet pre - cooked wild rice medley (or wild and/or brown rice cooked to package instructions)

100 g rocket

½ cup chopped parsley

½ cup chopped mint

¼ cup cup dried cranberries (craisins)

4-6 large papadums, to serve

Dressing

¼ cup olive oi

2 tbsp white wine vinegar

1 tbsp curry powder

1 tbsp honey

Directions

1

Prepare the papadums by placing one at a time on a piece of absorbent
paper in the microwave and microwave on high for 1 minute. Set aside and
continue with remaining papadums.

2

Place oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring for 3-4 minutes or until slightly softened. Add the curry powder and salt. Stir to combine then continue to cook for a further 1-2minutes.

3

Prepare the wild rice medley according to package instructions.

4

Combine the rice, rocket, chopped herbs and craisins in a large bowl. Add the cooked mushrooms and toss to combine.

5

To make the dressing, place all the ingredients in a bowl and whisk to combine or place in a jar and shake to combine.

6

Drizzle dressing over salad and lightly toss. Serve salad with papadums.