• 200 gr wild rice
  • 250 gr pack chestnut mushrooms, in slices
  • 2 tbsp olive oil
  • 2 large garlic cloves, finely chopped
  • 3 tbsp chopped parsley
  • 3 tbsp chopped chives
  • zest of 1 lemon
  • 75 gr of fresh spinach leaves, cut into thin strips
  • salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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A delicious and nutritious mushroom rice salad bursting with autumn flavours! The perfect salad to serve for lunch or as side dish. If you prefer hot meals over cold ones, no problem, this salad can be served both warm and cold. See the intructions in the preparation.

Total votes: 548


  • Cook rice according to package direction. Then, cool to room temperature.
  • Meanwhile fry mushroom slices in olive oil in a large frying pan until golden (4 min.). Stir in garlic and fry for 1 more minute.
  • Mix rice, mushrooms, fresh herbs, lemon zest and spinach strips in a salad bowl. When it’s a little dry, add some extra olive oil and bring to taste with salt and pepper.
  • This salad can be served cold or warm, if you prefer the warm version, the rice does not need to be cooled to room temperature.

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