Roasted Mushroom and Rice Salad
A great salad utilizing the diversity of mushrooms
250g pack closed cup mushrooms, halved
1 red pepper, deseeded and cut into chunks
30ml/2tbsp olive oil
175g/6oz brown rice
15ml/1tbsp balsamic vinegar
4 spring onions, trimmed and sliced
2 sticks celery, sliced
Salt and ground black pepper
- Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the mushrooms and pepper in a roasting tin, add the oil and toss well to mix. Season with salt and ground black pepper. Bake for 20 mins or until the mushrooms and peppers are lightly charred.
- Meanwhile, cook the rice in boiling salted water for 20 mins or until tender. Drain well, then add to the roasting tin with the balsamic vinegar and mix well. Stir in the spring onions and celery.
- Use a knife to cut away the skin and pith from the orange. Quarter it, then slice each quarter. Add the orange to the rice and season to taste. Spoon the salad into a bowl and serve warm or cold.