Mushroom Rice Salad Recipe
Ingredients
| Minute Rice - 2 cups | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Onion | 1 Large | |
| Celery | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Small, chopped | |
| Mushroom - 1 tin, stems and pieces | ||
| White sugar | 1/2 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Celery seed | 1/2 Teaspoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
Directions
GETTING READY
1. Drain mushrooms and keep aside.
MAKING
2. In a saucepan, cook rice as directed on package.
3. Let it cool down.
4. In a large bowl, place cooked rice and add onions, celery and pepper.
5. Add the drained mushrooms, sugar, salt, mustard, celery seed, vinegar and vegetable oil; mix well.
FINALISING
6. Keep the salad in the refrigerator until chill.
SERVING
7. Serve as is.
1. Drain mushrooms and keep aside.
MAKING
2. In a saucepan, cook rice as directed on package.
3. Let it cool down.
4. In a large bowl, place cooked rice and add onions, celery and pepper.
5. Add the drained mushrooms, sugar, salt, mustard, celery seed, vinegar and vegetable oil; mix well.
FINALISING
6. Keep the salad in the refrigerator until chill.
SERVING
7. Serve as is.
Chef
