Last year, around this same time, I visited Blue Oyster Cultivations, a mushroom farm located here in the Finger Lakes Region.
I visited BOC to conduct some research for an article I was about to write for a local publication.
Once I was done interviewing the owner’s of the farm they picked some of their fresh shiitake and oyster mushrooms for me to take home.
With their delicious, fresh, and locally grown mushrooms I made this salad.
This salad pairs well with chicken and fish. It can be served warm or chilled, and it makes a picnic dish. It’s a welcome change from other salads that are loaded with calories from the mayonnaise used in them.
Shiitake, Almond, Wild Rice Salad with Balsamic Dressing
1 – 7oz. box of long grain & wild rice
2 green onion, sliced
1 - 2 large cloves of garlic, crushed
1/2 c. oven roasted, no salt, sliced almonds
3 – 4 large shiitake mushroom caps, sliced thin
3 tbsp. olive oil
3 tbsp. Balsamic vinegar
dash of salt & pepper
Prepare rice according to box; set aside. In a large skillet, warm olive oil over medium heat. Add onions, garlic, almonds, and mushrooms. Cook until tender, about 8 minutes. Remove from heat, add cooked skillet ingredients to rice. Pour Balsamic vinegar over rice, along with salt & pepper. Mix thoroughly.
Serve warm, or chilled. Makes 4 servings.
Surprise your family with this rice salad that’s loaded with tasty flavors!