Mushrooms Recipe

Mushroom, Cranberry & Pine Nut Rice Salad

April 15, 2016

Mushroom, Cranberry & Pine Nut Rice Salad 0 5 0

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  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 6-8 Servings


1 1/2 cups basmati rice

1 1/2 cups cranberries

100g pine nuts

3/4 cup shredded coconut

3 tbs olive oil

600g button mushrooms, sliced

1 long red chilli, finely chopped

8 spring onions, thinly sliced

1 lemon, juiced

1 cup chopped fresh herbs (like Thai basil, mint & coriander)


1Rinse rice then cook following the absorption method on the packet. Drain and rinse well. Spread onto a tray, cover and refrigerate until cold.

2Cover cranberries with boiling water and stand 5 minutes. Drain and set aside. Toast pine nuts in a small non-stick frying pan over medium heat until light golden. Add the coconut and cook further 1 minute until lightly toasted.

3Heat a deep large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender. Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through.

4Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature.