Mushrooms, Caramelised Onions, Avo and Rice Salad
One of those comforting salads that you just crave a big bowl of. If you are on the fence about mushrooms, Swiss brown has a much denser texture compared to other mushrooms due to their low water content. So if you don’t like mushrooms because of their texture, try swiss brown!
MUSHROOM + AVO RICE SALAD | SERVES 6 | 25 MINUTES
INGREDIENTS
1 cup brown rice
2 1/2 cups water
Oil
2 brown onions, sliced
400g white button mushrooms, sliced
2 tsp ground cumin
1 tsp curry powder
Zest + juice of 1 lemon
2 tbsp extra virgin olive oil
Handful of fresh coriander, roughly chopped
Couple of good handfuls of fresh rocket
3/4 cup walnuts, roasted + roughly chopped
2 ripe avocados, cut into chunks
Pinch of sea salt
METHOD
Place the brown rice in a pot, along with the water. Bring to the boil, then reduce to a simmer and cook for 25 mins. Once cooked, remove from the heat.
Meanwhile, add + heat some oil in a pan. Add the onions and sauté for 6-8 minutes. Add the mushrooms, cumin and curry powder. Sauté for another ~6-8mins, until the mushrooms are cooked.
To a large mixing bowl, add the onions/ mushrooms and brown rice. Followed by the zest and juice of the lemon, extra virgin olive oil, coriander, rocket, walnuts, avocado chunks and sea salt. Gently mix to combine everything together.
Any leftovers will keep in an airtight container in your fridge for up to 2 days.
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