Mushroom Wild Rice Salad (Vegan, Gluten-free)

Did you know wild rice is lower in calories than other types of rice AND it has more protein? Even though I don’t like to discriminate against different types of rice because all rice is holy in my eyes, if you’re looking for something a bit lighter and lower in calories, then you might want to choose wild rice! Plus, I think it’s super delicious and makes a great salad.

I made this mushroom wild rice salad as part of my light, summer recipes video – so if you want to see this recipe in video form (and other awesome recipes), then don’t forget to watch the video.

Easy light summer recipes video:

 

Mushroom Wild Rice Salad 

Ingredients:

  • handful of mushrooms, chopped (I used dry mushrooms that have been soaked for a different recipe)
  • 1 cup uncooked wild rice
  • 2 stalks green onion, chopped
  • 1 cup shelled edamame (I cooked some frozen ones I had)
  • 1 tbsp soy sauce (or gluten-free equivalent)
  • 1/2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/2 tbsp maple syrup
  • 1 cup chopped carrots or any other vegetables of choice

Instructions:

  1. Cook rice according to instructions.
  2. While rice is cooking, chop up and prepare vegetables that you want to use.
  3. In a small bowl, mix together soy sauce, sesame oil, rice vinegar and maple syrup.
  4. When rice is finished add everything into a large mixing bowl and mix well.
  5. Serve warm or cold!
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