Meatless Monday: Rice Salad with Peas and Mushrooms

This recipe from Cook's Country is pretty adaptable: you can sub in different vegetables for the peas, if you use greens with similar textures. It's practically vegan, too (the one hiccup is honey), so it's perfect, and flavorful enough, for a Meatless Monday dinner.

Photo courtesy Cook's Country
Photo courtesy Cook's Country   

Rice Salad with Peas and Mushrooms
Serves 4 to 6
1 cup long-grain rice
1 tablespoon vegetable oil
4 ounces shiitake mushrooms, stemmed and sliced thin
1 cup frozen peas
3 ounces snow peas (about 1 cup), trimmed and halved
2 teaspoons grated fresh ginger
1 clove garlic, minced
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey

Bring 4 quarts water to boil in large pot. Add 21/2 teaspoons salt and rice to boiling water and cook, uncovered, until tender, 10 to 15 minutes. Drain rice and spread on rimmed baking sheet to cool completely.

Heat vegetable oil in large skillet over medium heat until shimmering. Cook mushrooms, covered, until softened, about 2 minutes. Remove lid, add peas, and cook until peas are bright green, about 2 minutes. Add ginger and garlic and cook about 30 seconds. Off heat, stir in vinegar, sesame oil, and honey. Pour mushroom mixture over cooled rice and toss until combined. Season with salt. Serve. (Salad can be refrigerated for 1 day. Bring to room temperature before serving.)

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