Courgette & Mushroom Brown Rice Salad
If warm salads are your thing, add this courgette & mushroom brown rice salad to your list! It's both easy-to-make and delicious! The perfect choice for when you still have lots of summer veg, but are craving the comfort food of autumn. Packed with nutritious ingredients, it’s both satisfying and simple.
Ingredients
Salad ingredients:
- 1 cup short-grain brown rice (180g)
- 2 tsp olive oil
- 2 medium courgettes
- 7-8 mushrooms
- ½ cup frozen edamame beans (80g)
- Couple of handfuls of spinach
- ¼ cup pumpkin seeds (30g)
- A few fresh mint leaves
Dressing ingredients:
- Juice of a large lemon
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tsp maple syrup
- 1 garlic clove crushed
- 2 tbsp chopped fresh mint
- 1 tsp sea salt
Instructions
- Cook the brown rice as per packet instructions and set aside.
- Chop the courgettes into half-moons and slice the mushrooms. Heat the oil in a large frying pan. Fry the courgette and mushrooms for 6-7 mins until browned. Add the pumpkin seeds and spinach for the last minute or two.
- Soak the edamame beans in some boiling water to defrost. Once defrosted, add to the pan with the other vegetables. Season well.
- Once the rice is cooked add it to the pan with the veggies and mix well to combine everything.
- Mix all the dressing ingredients together. Pour over the salad and mix to combine. Top with some additional mint leaves.
Notes
- This is great for meal prep and will keep in a sealed tub in the fridge for up to 4 days.
- I've put the servings down as 4. This is if you are serving as a side dish. If you are serving as a main, it will probably serve 2-3 and you may want to add some extra protein.
Nutrition
Calories: 357kcalCarbohydrates: 45.8gProtein: 10.4gFat: 15.3gSaturated Fat: 2.5gFiber: 4.9g
Tried this recipe?Let us know how it was!