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Balsamic Shiitake Rice Salad Recipe
Jul 05, 2012 @ 10:59 AM
Posted by
Daily Value: 4%
Servings: 8
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 72Daily Value: 4%
Servings: 8
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 5g | 8% |
| Saturated | 1g | 4% |
| Carbs | 6g | 2% |
| Fiber | 2g | 6% |
| Sugars | 3g | 0% |
| Protein | 1g | 2% |
| Sodium | 320mg | 13% |
| Calcium | 21mg | 2% |
| Magnesium | 10mg | 3% |
| Potassium | 193mg | 6% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 2% |
| Vitamin A | 3117IU | 62% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 16µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 18µg | 22% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Amie Valpone
I don’t know how I’ve lived on this Earth for almost 30 years and never had black rice before, but it’s true. I figured it would be a lot like brown rice, but to my surprise it wasn’t. It was a bit rougher (if that is even a word) and not as soft and fluffy as its brown rice cousin.
At first I was a bit perplexed as to what to pair it with, but once I closed my eyes and started to imagine other flavors that would complement this rice — my mind ran wild.
Slivered almonds and fresh scallions are all the rage right now in my kitchen, so I of course had to toss them in there.
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Click here to see Gluten-Free Recipes That Actually Taste Good.
INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped finely
- 2 cups shiitake mushroom caps, sliced thinly
- 2 large carrots, chopped
- 1 shallot, chopped
- 2 stalks celery, chopped
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground white pepper
- 3 cups black rice, cooked according to package directions
- 2 tablespoons balsamic vinegar
- 2 scallions, sliced thinly
DIRECTIONS
Preheat the oven to 325 degrees.
In a large skillet, heat the olive oil over medium heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the mushrooms and sauté for 1 minute.
Add the carrots, shallot, celery, sea salt, and pepper. Stir-fry until the vegetables are tender, about 5-7 minutes. Stir in the cooked black rice and balsamic vinegar. Mix well to combine.
Transfer the rice mixture to a 9-by-13-inch baking dish. Cover loosely with aluminum foil. Bake until tender, about 30 minutes. Remove from the oven, top with the scallions, and serve.
Recipe Details
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Servings: 8Total time: 45 minutes
Cuisine: American
Special Designations: Vegan, Vegetarian, Gluten-free, Healthy
