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exotic mushroom, cranberry, pine nut rice salad

Exotic Mushrooms, Cranberry & Pine Nuts Rice Salad

    • Cook Time
    • Minutes

Recipe Rating

  • (2 Rating)

Ingredients

  • 1 Cup Sunrice Basmati Rice
  • 1 Cup Woolworths select Berries Cranberries
  • 65g Woolworths Select Pine Nuts
  • 1/2 Cup Homebrand Coconut Shredded
  • 1 tbs Homebrand Extra Virgin Olive OIl
  • 2/3 lemon, Juiced
  • 6 Spring Onion, Thinly Sliced
  • 400g Mixed Exotic Mushrooms (woolworths 100g shiitake) sliced, 150g Oyster..Sliced, 100g black Fungi Sliced
  • 1 small red chilli, finely chopped (Optional) (can substitute red capsicum if you prefer not to have the heat
  • 2/3 cup chopped fresh herbs (like Thai basil, mint & coriander))

Instructions

  • 1. Risen rice then cook following the absorption method on the packet. Drain and risen well. Spread onto a tray, cover and refrigerate until cold
  • 2. Cover cranberries with boiling water and stand 5 minutes. Drain and set aside. Toast pine nuts in small non stick frying pan over medium heat until light golden.
  • 3. Add the coconut and cook further 1 minute until lightly toated.
  • 4. Heat a deep large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender. Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through.
  • 5. Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature.

Instructions

  • 1. Risen rice then cook following the absorption method on the packet. Drain and risen well. Spread onto a tray, cover and refrigerate until cold
  • 2. Cover cranberries with boiling water and stand 5 minutes. Drain and set aside. Toast pine nuts in small non stick frying pan over medium heat until light golden.
  • 3. Add the coconut and cook further 1 minute until lightly toated.
  • 4. Heat a deep large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender. Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through.
  • 5. Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature.

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exotic mushroom, cranberry, pine nut rice salad
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    (2.5 / 5)

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