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Rice salad with mushrooms

Rice salad with mushrooms

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sat by the fish steak at my dinner

  • 1 cup wild rice (a mix of 3 types of rice, black wild rice, white Basmati rice and red rice).
  • 1 red pepper
  • 6 fresh white champignion mushrooms suitable
  • 1/3 red onion
  • 2 cloves of garlic
  • 1 teaspoon lemon juice
  • salt
  • 2 tablespoons oil

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice salad with mushrooms:

Boil the rice over low heat in 2 parts water and then leave it covered for a while after I turn off the heat. Peel onions, garlic and mushrooms and cook finely chopped with red pepper in 2 tablespoons oil. Drain the rice well if there is any left over and mix it with the mushroom sauce, then add the lemon juice and salt and a little chopped green dill.

It is a good garnish for fish steak.

It is a good, full and healthy salad.

Rice salad with peppers in three colors, peas and olives is tasty and healthy. You can easily transform this salad by adding diced ham, or tuna, chicken, but it goes perfectly with seafood. All you have to do is adapt it to your own tastes.


200 g of rice
1 green pepper
1 red pepper
1 orange pepper
2 tablespoons peas
2 tablespoons pitted olives
1 green onion
olive oil
a few sprigs of parsley
1 tablespoon lemon juice & # 8211 optional
1 bay leaf
1 carrot

Boil the rice in 600 ml of water with a little salt, 1 teaspoon of olive oil, a bay leaf and a carrot. During this time, chop the diced peppers, olives, onions and parsley.
You can put boiled carrots in the salad, or if you like corn you can add 2 tablespoons of berries, for more color.

Add salt and olive oil and mix all the salad ingredients to homogenize the composition.
We serve it cold as such or we can use it as a garnish.
Good appetite!

Top 5 recipes of the most delicious mushroom salads!

Mushroom salads are very popular, usually not missing from the holiday table. Most often, such an appetizer is prepared from simple and affordable ingredients, the combination of which usually does not fail. We present below 5 recipes of the most delicious salads with mushrooms, perfect for both a family dinner and a festive meal. Choose your favorite recipe and enjoy a particularly delicious appetizer, which is prepared amazingly simple.

Recipe No.1 & # 8211 Layered mushroom and chicken salad



1. Boil the chicken and let it cool. Cut it into medium-sized pieces.

2. Chop the cucumbers and onions. If the mushrooms are large, cut them into several parts.

3. Put the cheese through the large grater. Separate the egg whites from the yolks. Cut the egg whites into cubes.

4. Arrange the salad in the following, as follows: chopped egg whites, meat, chopped onion, cucumbers, mushrooms and grated cheese. If desired, grease each layer of salad with mayonnaise.

5. Decorate the salad with the grated yolks.

Recipe No.2 & # 8211 “Royal” salad in layers



1. Boil the potatoes in a saucepan with water and a pinch of salt. Cut them into cubes.

2. Wash, clean and chop the mushrooms. Fry them in a pan with hot oil until ready.

3. Boil the eggs in a small saucepan with salt. Clean and chop the eggs.

4. Cut the smoked salami into cubes. Wash and boil the carrot. Grate it.

5. Put the cheese through the large grater. Arrange the salad in layers as follows: potatoes, mayonnaise, fried mushrooms, chopped eggs, salami, sour cream, grated carrot, sour cream, grated cheese.

Recipe No.3 & # 8211 Fine salad with mushrooms and crabs



1. Peel and chop the onion. Fry it in a pan with hot oil until golden brown.

2. Wash, clean and chop the mushrooms. Fry them in a pan with hot oil until ready.

3. Cut the crab sticks. Fry them slightly in a pan with hot oil.

4. Wash and boil the carrot. Let it cool. Clean it and cut it well.

5. Chop the greens. In a bowl, mix the fried onions with the mushrooms, crabs, carrots, greens and mayonnaise. Match with your favorite spices and mix. Garnish the salad with greens or grated carrots.

Recipe No. 4 & # 8211 Layered mushroom salad



1. Wash, clean and cut the mushrooms. Fry them in a pan with hot oil until golden brown.

2. Boil the potatoes and eggs. Allow to cool and clean. Grate the potatoes, eggs, cucumbers and cheese.

3. Arrange the salad in layers, as follows: fried mushrooms, potatoes, chopped greens, pickled cucumbers, boiled eggs and cheese. Grease each layer with cream. Garnish the salad with greens or boiled egg yolk.

Recipe No.5 & # 8211 Salad with mushrooms and tomatoes



1. Boil the meat in a saucepan with water and a little salt. Let it cool and cut it into small pieces.

2. Fry the mushrooms in a pan with hot oil until golden brown.

3. Cut the cheese into small cubes. Wash the tomatoes and cut them into cubes.

4. In a bowl, mix the meat with the mushrooms, tomatoes and cheese. Match with mayonnaise and spices to taste. Stir.

Rice with brown mushrooms

Peel a squash, grate it and squeeze the juice. Cut into thin slices.

Peel an onion and chop finely. Peel a squash, grate it and slice it.

Heat the oil in a saucepan and add the onion. After softening a little, put the mushrooms. Sprinkle with a pinch of salt and let it cool down and lower the water that leaves it.

Meanwhile, boil the rice in salted water. When it is boiled, put it in a strainer, rinse lightly with cold water and then let it drain.

After the water has dropped from the mushrooms, add the sliced ​​garlic, season with salt and pepper to taste and a few chilli flakes. Mix everything well then add the rice. Mix lightly until the composition is homogeneous, adding turmeric powder for color.

It tastes good and if necessary, it also tastes good with salt. It is served as such on a fasting day or can be served as a side dish to a steak.

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Rice salad

I highly recommend this rice salad, is also excellent as an appetizer, but also if you are on a diet.
For the recipe rice salad I was inspired by the book Cooking with a commonsense guide.
It is prepared quickly, has a very low degree of difficulty and is very delicious. Highly appreciated by all who tasted it.



Brown rice salad is a healthy option, low calorie, which you can enjoy at any time during the day. Given the nutritional quality of its main ingredient, this recipe is ideal for improving the diet. Moreover, its delicious aroma makes it a light dish, ideal for the whole family.

And finally, because this salad does not contain gluten, it is the perfect recipe for people with celiac disease or gluten intolerance. If you are simply looking for a satisfying option to lose weight, this salad is ideal. What are you waiting for?


- a cup of rice
- 2 tablespoons olive oil
- 2 cups chopped mushrooms
- a quarter cup of chives
- a cup and a half of Italian balsamic vinegar
- 2 chopped green onions
- 2 large tomatoes, cleaned of seeds and cut into cubes
- 2 cups of boiled broccoli and drained of excess liquid
- 2 red peppers, cut into cubes
- a cup of chopped feta cheese (you can also use Cheddar cheese)
- 250 g peas (frozen or fresh and boiled)

Boil the rice as indicated on the package. Let cool for 5 minutes.

In a non-stick pan, heat the oil and add the mushrooms. Fry them, stirring often until the mushrooms turn brown and the liquid has evaporated.

Mix the rice with the mushrooms and chives. Lightly mix half a cup of dressing with mushrooms and rice. Put half of the rice mixture on the bottom of a deep bowl. Layer the pieces of broccoli, red peppers and green onions. Sprinkle half a cup of dressing over the vegetables. Add the rest of the rice mixture on top. Continue with peas, tomatoes and sprinkle the rest of the dressing.

Finish with plenty of cheese for rice salad - a real summer culinary masterpiece! And I don't even need to remind you how delicious and tasty it is.

Mushroom soup with rice

Mushroom soup with rice is a delicacy. I have no words to describe it, it must be tried! Such a creamy consistency and with a very strong mushroom taste but made with some very simple ingredients.

It can be made with various types of mushrooms, but this time, I chose brown champignon mushrooms.

Salad with rice, peas, corn and mushrooms

1 cup rice
3 water dogs
1 box of peas
1 box of corn
1 box of mushrooms
1 clove of garlic
2 water onions
1 jar of sour cream (150-200 g)
1 tablespoon balsamic vinegar
fresh greens
freshly ground nutmeg
salt, pepper to taste

Method of preparation:

1. Cook the rice in hot oil, add water and place in the oven for 30-40 minutes.
2. Cut water onions, fine fish. Place it in a bowl and rub the onion by hand, adding a pinch of salt. Add balsamic vinegar.
3. Over the onion, put the well drained peas, corn and mushrooms, drained, cut and sautéed for a few minutes in very hot oil.
4. Add greens, salt, pepper and freshly ground nutmeg.
5. Remove the rice from the oven and let it cool a bit. If it is very tight, pour over it half a cup of sweet milk and mix it gently, to dissolve, grain by grain. Being hot, the excess liquid will evaporate.
6. Allow the rice to cool well and add the sour cream. Mix lightly. Combine the two compositions: rice and onion, mushrooms, peas and corn. Serve cold.

6 servings are obtained.

Eve's Tip: Instead of peas, you can use boiled beans, green beans, chopped pieces, or broccoli. You can try a variant with cauliflower bouquets instead of corn.

In addition, you can season the salad with hot paprika or finely chopped hot peppers.

You can also add canned fish pieces (preferably tuna), but in this case, remove the mushrooms from the recipe.