Mushroom Rice Salad with Portabella Vinaigrette

This vegetarian side dish is enlivened with minced garlic, wine vinegar and parsley. Substitute brown rice if you wish.


3 Portobella mushrooms, cleaned, washed, chopped and roasted
¼ cup balsamic vinegar
½ cup red wine vinegar
2 tsp. fresh ginger, chopped
2 tsp. fresh garlic, chopped
2 oz. fresh basil, chopped
2 oz. fresh cilantro, chopped
1 tsp. Dijon mustard
1 cup olive oil
Salt and pepper to taste
8 cups cooked grain (5 grain rice from Indian Harvest used in this version)
3 cups Shiitake mushrooms, roasted and julienned
3 cups button mushrooms, roasted and sliced
3 oz. julienned sun-dried tomatoes
Salt and pepper to taste


Add first eight ingredients to a robot coupe (or food processor) and pulse for 45 seconds. Slowly drizzle olive oil into robot coupe to emulsify dressing. Taste and season with salt and pepper. Combine the cooked grain with the mushrooms and sun dried tomato. Add vinaigrette and season with salt and pepper.