It feels as if you have no sooner packed up your succah when you're suddenly trying to come up with creative ways to use up your chametz before D-Day...or should that be P-Day?
This fabulously flavorful Brown Rice & Mushroom Salad utilizes your supply of both brown rice and soya sauce...and the chances are that you'll so enjoy it that you'll find yourself stocking up on MORE of these vital ingredients in the final countdown to Pesach and not less!
NUTTY BROWN RICE & MUSHROOM SALAD
1 1/2 cups brown rice
1 teaspoon salt
4 cups parev chicken stock
1 teaspoon dried tarragon/rosemary
3 tablespoons sunflower/canola oil
300 grams large brown mushrooms, sliced
1 green/red pepper, cut in cubes
2 tablespoons soya sauce
1/2 cup chopped parsley
6 spring onions, chopped
Freshly ground black pepper.
1: Place rice, salt, stock and tarragon/rosemary in a pot, bring to the boil and then lower heat to very low and leave for 50 minutes. Alternatively place all ingredients in a bowl, cover and microwave on high for 22 minutes or until all the water is absorbed and rice grains are separate and dry.
2: Meanwhile heat the oil and saute mushrooms and peppers till just softened then remove from stove, add soya sauce and black pepper and cover till rice is cooked.
3: Spoon the rice into a large bowl and fork through the mushrooms including all the juices then add the parsley and spring onions and allow to cool or chill till ready to serve.
COOK'S NOTES: Large brown mushrooms refer to the brown mushrooms often sold loose in supermarkets or at vegetable shops. Tarragon is not always an easy dried herb to find - it will certainly be sold at spice stores - but it is wonderful with chicken too so it is well worth making the effort to find it. Oil may be substituted with half oil and half butter for a richer taste. Not everyone likes the bitterness of green peppers so red peppers or yellow peppers make a good substitute here. White rice can replace brown but reduce rice cooking time in this case.