Dec 102011

This is a great cold summer side dish. We take this to Ravinia often.

Shitake, Pea & Rice Salad
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Prep Time: 15 minutes

Cook Time: 35 minutes

Category: Salad, Side Dish, Vegan, Vegetable, Vegetarian

Author: Mark Karney


  • 1 Med red onion chopped fine.
  • 1 ½ c Frozen peas
  • ½ c Dried cranberries
  • 1 c. Toasted almonds, slivered
  • 1 Lg. Sweet red pepper, chopped
  • 4 Green Onions, chopped
  • 12 oz Fresh shitake mushrooms, stems removed
  • 1 c Uncle Ben’s white rice
  • ½ c Wild Rice
  • 2 ½ c Water
  • Sesame oil


  1. Add the wild rice to the water and microwave for 10 minutes on high, covered.
  2. Add white rice, 1 Tbsp. of sesame oil and cranberries. Microwave 8 minutes on high.
  3. Then microwave 16 minutes on Roast/Bake or ½ power.
  4. Let cool, then stir and chill in the refrigerator.
  5. Sauté mushrooms in the rest of the sesame oil for 3 or 4 minutes, then add the peas and cook over reduced heat until the peas are tender – about 5 minutes.
  6. Remove from heat and add the peppers and onions and mix with the dressing and chill for at least an hour.
  7. Add vegetable mixture and almonds to cooked rice and refrigerate.
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