It’s Meatless Monday-Rice and Mushroom Salad with Blue Cheese


It’s not quite summer but a few weeks ago I thought about meals I’d like to create when the weather turns hot and humid. During those days the last thing I want to do is spend lots of time in the kitchen, yet eating something delicious is still a must. I thought about a rice salad but that didn’t sound very exciting. So I came up with this recipe where marinated mushrooms and blue cheese give bland tasting rice the needed kick.

1 1/2 cups washed and sliced mushrooms (I used baby bellas)
1/3 cup oil
1/3 cup rice vinegar
2 teaspoons brown sugar
1 clove of garlic, finely chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme

1 1/2 cups of cooked brown rice
1/2 cup chopped walnuts
1/2 cup crumbled blue cheese

Chopped cherry tomatoes and lettuce leaves, optional

In a glass mixing bowl whisk together oil and vinegar. Add the garlic, herbs and brown sugar and mix well.
Add the sliced mushrooms and mix them in, making sure each slice is well coated with the marinade.
Put them in the fridge for at least an hour, longer if you can.

In a large bowl, add the mushrooms and the marinade. Add the brown rice, walnuts and blue cheese and mix together. Chill for at least 30 minutes and to allow the flavors to blend.

Serve as is or with lettuce and chopped cherry tomatoes.

Serves 4-6

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