Rice Salad With Peas And Mushrooms

1. 1

   Bring 4 quarts water to boil in a large pot.

2. 2

   Add salt and rice to boiling water and cook, uncovered, until tender, 10 to 15 minutes.

3. 3

   Drain rice and spread on rimmed baking sheet to cool completely.

4. 4

   Heat vegetable oil in a large skillet over medium heat until shimmering.

5. 5

   Cook mushrooms, covered, until softened, about 2 minutes.

6. 6

   Remove lid.

7. 7

   Add peas and cook until they are bright green, about 2 minutes.

8. 8

   Add ginger and garlic and cook about 30 seconds.

9. 9

   Off heat, stir in vinegar, sesame oil, and honey.

10. 10

    Pour mushroom mixture over cooled rice and mix until combined.

11. 11

    Season with salt and pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.