Mushroom and Leek Wild Rice Salad

Mushroom and Leek Wild Rice Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 4 servings with 323 calories, 9g of protein, and 12g of fat each. For $1.68 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Closet Cooking. 367 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up garlic, chestnuts, vegetable broth, and a few other things to make it today. Overall, this recipe earns a great spoonacular score of 83%. If you like this recipe, you might also like recipes such as Leek and Wild Mushroom Stuffing, Leek & Wild Mushroom Stew, and Wild Mushroom Fennel & Leek Stuffing.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:1. Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 40-50 minutes and remove from heat.2. Heat the oil and melt the butter in a pan.3. Add the leeks and saute until tender, about 3-5 minutes.4. Add the garlic and saute until fragrant, about a minute.5. Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-14 minutes.6. Mix the wild rice, mushrooms, chestnuts and balsamic viniagrette.

 

Step by step:

1. Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 40-50 minutes and remove from heat.

2. Heat the oil and melt the butter in a pan.

3. Add the leeks and saute until tender, about 3-5 minutes.

4. Add the garlic and saute until fragrant, about a minute.

5. Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-14 minutes.

6. Mix the wild rice, mushrooms, chestnuts and balsamic viniagrette.

Nutrition Information:

covered percent of daily need