Brown Rice And Mushroom Salad Recipe

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Brown Rice And Mushroom Salad
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Ingredients:

Directions:

  1. In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.
  2. In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.
  3. In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. Cover and refrigerate if not serving right away.
  4. Reserve 2 Cups for stuffed pepper recipe.
  5. Serve with spicy lemon chicken breasts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 341.36 Kcal (1429 kJ)
Calories from fat 54.3 Kcal
% Daily Value*
Total Fat 6.03g 9%
Sodium 301.34mg 13%
Potassium 450.31mg 10%
Total Carbs 64.16g 21%
Sugars 2.86g 11%
Dietary Fiber 5.53g 22%
Protein 6.44g 13%
Vitamin C 8.7mg 14%
Vitamin A 0.2mg 5%
Iron 1.8mg 10%
Calcium 37.6mg 4%
Amount Per 100 g
Calories 162.01 Kcal (678 kJ)
Calories from fat 25.77 Kcal
% Daily Value*
Total Fat 2.86g 9%
Sodium 143.02mg 13%
Potassium 213.73mg 10%
Total Carbs 30.45g 21%
Sugars 1.36g 11%
Dietary Fiber 2.62g 22%
Protein 3.06g 13%
Vitamin C 4.1mg 14%
Vitamin A 0.1mg 5%
Iron 0.8mg 10%
Calcium 17.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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