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!
Serves: 6
Time: 25 minutes
Ingredients –
1 cup brown rice
2 1/2 cups water
2 tbsp cooking oil
2 brown onions, sliced
400g white button mushrooms, sliced
2 tsp ground cumin
1 tsp curry powder
1 lemon, zest and juice
2 tbsp extra virgin olive oil
1 cup coriander, roughly chopped
2 cups rocket
3/4 cup walnuts, roasted and roughly chopped
2 avocados, cut into chunks
1/2 tsp 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 4 days.
Meal prep note: To make this salad last for 4 days we recommend leaving out the coriander, rocket and avocado and adding them fresh daily. Alternatively, you can substitute the coriander and rocket for 4-6 stalks of kale - discard the stalks and finely slice the leaves. Kale is a hardy green so it will last in the salad over the 4 days.
Want more Two Raw Sisters recipes?
Become a member and you’ll save hours of your time, hundreds on your grocery bill, and your body and health will thrive.