Rice Salad with Asparagus and Shiitake Mushrooms
Try this Rice Salad with Asparagus and Shiitake Mushrooms recipe.
Try this Rice Salad with Asparagus and Shiitake Mushrooms recipe.
- 2 cups water
- 1/4 cup lemon juice
- dressing:
- 1 medium clove garlic
- 1 cup long-grain brown rice
- 2 1/2 cups sliced shiitake mushrooms
- 2 cups asparagus ends trimmed (and discarded) then chopped into 1-inch lengths
- 2 cups green peas (thawed if frozen)
- 3 large green onions white and green parts chopped (about 1/2 cup)
- 1/4 cup pecan halves chopped (optional)
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon mustard (i like dijon or stoneground)
- Carbohydrate 94.1258571442387 g
- Cholesterol 0 mg
- Fat 4.69298928571429 g
- Fiber 2.91871429026144 g
- Protein 5.67846071434655 g
- Saturated Fat 0.618148571428571 g
- Serving Size 1 1 Serving (242g)
- Sodium 9.0192857167355 mg
- Sugar 91.2071428539773 g
- Trans Fat 0.289178214285714 g
- Calories 435 calories
Step-by-step
- Bring the water and rice to a boil in a soup pot over high heat, uncovered.
- Reduce the heat to low, then cover and simmer for 45 minutes.
- After cooking, remove from heat and let sit for 10 minutes with the lid on, then fluff the rice.
- Toward the end of the rice cooking (or during cooling), add 1 tablespoon of water to a large frying pan over medium-high heat.
- Once the water starts to sputter, add the mushrooms and asparagus, and cook while stirring for about 5 minutes, adding a little water as needed, until the asparagus is tender (but not over-cooked).
- Remove from heat.
- Add to the pot of rice: the cooked mushrooms and asparagus, the peas, green onions, chopped pecans (if using), and tarragon.
- Blend the dressing ingredients (lemon juice, mustard, and garlic) in a small blender, and stir into the pot of rice and vegetables.
- I like to serve this warm, but it can be served cold as well.
- Garnish if desired with a bit more chopped pecans.
A Busy Mom's Quick and Delicious Rice Salad
Life as a working mom is a whirlwind. Between school pick-ups, work deadlines, and ensuring everyone gets a healthy meal on the table, time is a precious commodity. That's why I've become a master of quick and easy recipes, and this Rice Salad with Asparagus and Shiitake Mushrooms is a shining example. It's surprisingly flavorful, packed with nutrients, and takes less than an hour to prepare – perfect for a busy weeknight.
The beauty of this recipe lies in its versatility. It’s equally delicious served warm or cold, making it ideal for lunchboxes or a light dinner. I love the earthy notes of the shiitake mushrooms combined with the crisp asparagus and the subtle sweetness of the peas. The simple lemon-mustard dressing ties everything together beautifully. And the best part? You can easily adjust the ingredients based on what you have on hand. Don’t have pecans? No problem! Substitute with walnuts or almonds, or skip the nuts altogether. Feeling adventurous? Add some crumbled feta cheese for a salty kick, or toss in some shredded carrots for added color and crunch. The possibilities are endless!
This rice salad isn't just a quick meal; it's a little slice of mindfulness in a chaotic day. The act of preparing it, even if it's just for a few minutes, is a small moment of calm amidst the storm. The satisfying aroma of the cooking mushrooms and the vibrant colours of the vegetables make it a feast for the senses, reminding me to savor the small pleasures of life. And knowing my family is enjoying a healthy, home-cooked meal makes all the effort worthwhile.
Beyond the Recipe: A Taste of Simplicity
What I appreciate most about this recipe is its simplicity. It’s not about complex techniques or obscure ingredients. It's about combining fresh, wholesome ingredients in a way that enhances their natural flavors. It’s a reminder that sometimes, the simplest things in life are the most satisfying.
This rice salad has become a staple in my household, a go-to meal when time is short, but good food is still a priority. It's easy to prepare ahead of time, so it's perfect for meal prepping. I often make a large batch on the weekend and enjoy it throughout the week for lunches or light dinners. It's also incredibly adaptable to different dietary needs. Easily make it vegan by omitting the pecans (or using a vegan substitute) and ensuring your mustard is vegan-friendly.
So, the next time you’re looking for a quick, healthy, and delicious meal, give this Rice Salad with Asparagus and Shiitake Mushrooms a try. It’s more than just a recipe; it’s a little taste of balance and simplicity in the midst of a busy life – a testament to the fact that healthy eating and a fulfilling life aren't mutually exclusive, even for a busy working mom.
Serving Suggestions and Variations
- Serve it warm or cold.
- Add crumbled feta cheese for a salty, tangy flavor.
- Substitute other nuts like walnuts or almonds for pecans.
- Include shredded carrots for added color and crunch.
- Add a handful of fresh herbs like cilantro or parsley for an extra layer of flavor.
- Make it a complete meal by serving it alongside grilled chicken or fish.
- Use different types of rice, such as quinoa or wild rice, for added nutritional value.
This versatile rice salad is a delicious and convenient option for anyone looking for a healthy and flavorful meal that can be prepared quickly and easily. Enjoy!
