Wild Rice and Mushroom Salad
Try this Wild Rice and Mushroom Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1 cup slivered almonds
- 1 tsp minced garlic
- 3 tsp red wine vinegar
- 2 t oil (i used almond oil)
- 3 cups cooked wild rice
- 15 mushrooms sliced thin
- 1 1/2 cup green beans halved
- Carbohydrate 167.836263106751 g
- Cholesterol 0 mg
- Fat 55.6722777549437 g
- Fiber 25.3302858633252 g
- Protein 49.9069244883383 g
- Saturated Fat 4.36123023575505 g
- Serving Size 1 1 recipe (804g)
- Sodium 3510.52468575529 mg
- Sugar 142.505977243426 g
- Trans Fat 3.14075107085938 g
- Calories 1306 calories
As the rice is cooking, cook the mushrooms in the oil slightly in a pan. Just enough to soften them. Set them aside.Once the rice is done, combine all the ingredients together in a large bowl.
