Brown Rice Salad with Fennel, Mushrooms, and Walnuts
By Adam RiedPublished on August 19, 2013
Time
1 1/2 hours
Yield
Serves 6 to 8
Ingredients
1 ½ cups long-grain brown rice 1 tablespoon plus ¼ teaspoon table salt, divided2 teaspoons plus 2 tablespoons white wine vinegar, divided4 teaspoons vegetable oil, divided1 pound white mushrooms, trimmed and quartered1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin2 ½ tablespoons extra-virgin olive oil 1 shallot, minced½ teaspoon pepper ⅔ cup walnuts, toasted and chopped coarse, divided2 tablespoons minced fresh tarragon 2 tablespoons minced fresh parsley, divided
Before You Begin
Cremini mushrooms can be substituted for the white mushrooms.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons vinegar and let cool completely, about 15 minutes.
- Meanwhile, heat 2 teaspoons vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring occasionally, until pan is dry and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to large plate and let cool completely. Heat remaining 2 teaspoons vegetable oil in now-empty skillet until shimmering. Add fennel and ¼ teaspoon salt; cook, stirring occasionally, until just browned and crisp-tender, 3 to 4 minutes. Transfer to plate with mushrooms.
- Whisk olive oil, shallot, pepper, remaining ½ teaspoon salt, and remaining 2 tablespoons vinegar together in bowl. Transfer cooled rice to large bowl. Add vegetables and dressing; toss to combine. Let stand for 10 minutes.
- Add ½ cup walnuts, tarragon, and 1 tablespoon parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining walnuts and remaining 1 tablespoon parsley; serve.
Time
1 1/2 hoursYield
Serves 6 to 8Ingredients
1 ½ cups long-grain brown rice
1 tablespoon plus ¼ teaspoon table salt, divided
2 teaspoons plus 2 tablespoons white wine vinegar, divided
4 teaspoons vegetable oil, divided
1 pound white mushrooms, trimmed and quartered
1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
2 ½ tablespoons extra-virgin olive oil
1 shallot, minced
½ teaspoon pepper
⅔ cup walnuts, toasted and chopped coarse, divided
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh parsley, divided
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
1 tablespoon plus ¼ teaspoon table salt, divided
2 teaspoons plus 2 tablespoons white wine vinegar, divided
4 teaspoons vegetable oil, divided
1 pound white mushrooms, trimmed and quartered
1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
2 ½ tablespoons extra-virgin olive oil
1 shallot, minced
½ teaspoon pepper
⅔ cup walnuts, toasted and chopped coarse, divided
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh parsley, divided
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
1 tablespoon plus ¼ teaspoon table salt, divided
2 teaspoons plus 2 tablespoons white wine vinegar, divided
4 teaspoons vegetable oil, divided
1 pound white mushrooms, trimmed and quartered
1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
2 ½ tablespoons extra-virgin olive oil
1 shallot, minced
½ teaspoon pepper
⅔ cup walnuts, toasted and chopped coarse, divided
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh parsley, divided
Test Kitchen Techniques
Why This Recipe Works
Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with vinegar or citrus juice while it is still warm. We then add bold mix-ins that contribute contrasting flavors and textures.
Before You Begin
Cremini mushrooms can be substituted for the white mushrooms.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons vinegar and let cool completely, about 15 minutes.
- Meanwhile, heat 2 teaspoons vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring occasionally, until pan is dry and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to large plate and let cool completely. Heat remaining 2 teaspoons vegetable oil in now-empty skillet until shimmering. Add fennel and ¼ teaspoon salt; cook, stirring occasionally, until just browned and crisp-tender, 3 to 4 minutes. Transfer to plate with mushrooms.
- Whisk olive oil, shallot, pepper, remaining ½ teaspoon salt, and remaining 2 tablespoons vinegar together in bowl. Transfer cooled rice to large bowl. Add vegetables and dressing; toss to combine. Let stand for 10 minutes.
- Add ½ cup walnuts, tarragon, and 1 tablespoon parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining walnuts and remaining 1 tablespoon parsley; serve.
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