Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Rice Salad with Oyster Mushrooms and Avocado
Salad - Rice - 
- 
INGREDIENTS
- 225 g / 8 oz generous cup brown rice
- 2 T olive oil
- 225 g / 8 oz / 2 2/3 cups oyster mushrooms
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper
- 1 ripe avocado, stone and flesh removed from skin and flesh sliced
- Juice of 1 lemon
- 50 g / 2 oz / scant 1/2 cup pint nuts, toasted
- 2-3 T chopped spring onion (scallion) or chives
- A little fresh flat-leaf parsley, torn
METHOD
Half fill a large saucepan with water and bring to the boil. Put in the rice and let it boil for about 45 minutes until tender. Then drain.
Meanwhile, heat the olive oil in a saucepan and fry the mushrooms and garlic for about 4 minutes until the mushrooms are tender. Season with salt and pepper.
Toss the avocado in the lemon juice and season to taste.
Combine the rice, oyster mushrooms, avocado, pine nuts, spring onion or chives and parsley and serve warm or cold.
posted by Mr Falafel
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