Wild Rice & Mushroom Salad

1. 1

   In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.

2. 2

   Drain rice and place in a large bowl.

3. 3

   In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.

4. 4

   Toss veggie mixture with rice. Let cool.

5. 5

   Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.

* Per serving · 4 servings · Values may vary.

No additional tips available.