Roasted mushroom and rice salad
Spring onions, pepper and a dash of orange adds tons of flavour to this healthy mushroom and rice salad.
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Prep time: 15 mins
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Cooking time: 20 mins
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Serves: 4
Ingredients
Janice Wood, 38 from Stoke-on-Trent, Staffordshire says: 'Whenever I cook rice or pasta, the pan would always boil over and mess up my hobs. My mum told me to rub the inside of the pan with vegetable oil to stop this. It works brilliantly.'
- 250gpack of closed cup mushrooms, halved
- 1 red pepper, deseeded and cut into chunks
- 2tbsp (30ml) olive oil
- 175g (6oz) brown rice
- 1tbsp (15ml) balsamic vinegar
- 4 spring onions, trimmed and sliced
- 2 sticks celery, sliced
- 1 orange
- Salt and ground black pepper
Method
- Preheat the oven to 200°C (fan 180°C, 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.
Nutritional information per portion
- Calories 245(kcal)
- Fat 7.0g
- Saturates 1.2g
- Sugars 7.2g
- Salt 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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