Do the variety of different rice types and blends entice you with their beautiful colors and descriptions? They certainly do us! We have been using lots of different rice to make hot, warm and cool rice dishes this summer – full of gorgeous color and delicious flavors.
This week’s recipe celebrates rice with other easy to find ingredients that combine so well together, you’ll want to make a double batch for lunch later in the week!
Thyme is an herb that “sings” when its combined with earthy mushrooms and the umami, (the flavor of lusciousness), of soy sauce. Thyme is also a nutrition powerhouse because it is packed with minerals and vitamins that are essential for optimum health. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. And its volatile oils have scientifically been found to have antiseptic and anti-fungal characteristics. You can’t go wrong with the health benefits and the flavor of this awesome salad!
Red Rice End of Summer Salad
- 2 Cups Red Rice, Prepared*
- ¼ Cup Chopped Shallots
- 3 TB Extra Virgin Olive Oil
- 8 Oz Sliced Baby Bella Mushrooms
- 1 Tsp Sea Salt
- ½ Tsp Black Pepper
- 1 TB Light Soy Sauce or Tamari
- 1 TB Fresh Thyme
- 1 Cup Chopped Toasted Walnuts
- 1 Large Red Apple Chopped
- 2 TB Chopped Parsley
Season the shallots and mushrooms with the salt, pepper and soy sauce. Sauté the shallots and mushrooms in the oil until nicely browned. Stir in the fresh thyme. Toss with the walnuts and apple and garnish with the chopped parsley.
*We used Lundberg’s Burgundy Rice – which we found in the local grocery store. If you can’t find red rice, try a wild rice blend or brown rice.