Wild brown rice salad on grilled brown mushrooms

Wild brown rice salad on grilled brown mushrooms

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Vegan recipe collection
  • 10 minutes
  • 15 minutes
  • Paul Cluver Pinot Noir 2007
  • Buy Ingredients Here


  • 400 g wild brown rice
  • 3 T olive oil
  • 4 large brown mushrooms
  • 100 g organic almonds, ovenroasted
  • 250 g dried apricots
  • dried figs and raisins, chopped
  • 2 T chopped parsley
  • 2 spring onions, chopped

Cooking Instructions

Pour the rice into a saucepan and submerge in water.

Simmer for 20 minutes, or until the rice is soft. Drain.

Heat 1 T of the oil in a frying pan, add the mushrooms and fry until cooked through. Set aside.

Saute the almonds, apricots, and figs and dates in the remaining oil.

Add the cooked rice, chopped parsley, spring onion and pomegranate rubies to the pan and warm through.

Place a cooked mushroom on each plate and top each with spoonfuls of the warm rice salad.

Season to taste and serve.


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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