Garlic Mushroom Wild Rice Salad with Arugula

Course: Featured, Salad, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

230

kcal

What I like the most about this recipe is its unique taste. Arugula has a special peppery bitter taste and combined with wild rice and a balsamic vinegar they all make an amazing combination leaving that unique sour flavor in your mouth.

Arugula seems like a regular salad herb, but you’ll be surprised to know that it’s actually a member of Brassicaceae family, which includes other popular vegetables like broccoli, cabbage, and cauliflower.
This salad is a wonderful source of vitamins. Check it out: wild rice is the ultimate protein and fiber source. It is also a good source of essential minerals such as magnesium and phosphorus. Mushrooms improve your immune functions and contain lots of antioxidants and minerals such as potassium and even copper. Arugula helps to improve your bone health and it has anti inflammatory properties. I’m not even talking about vitamins A, C and K it contains. And we all know how amazing the monounsaturated fatty acids in olive oil are for your health.

Ingredients

Garlic 4 cloves
Mushrooms 400 g (1 lb)
Rice 1 cup
Arugula 1 cup
Olive oil 50 ml (1.7 fl oz)
Balsamic vinegar 3 tbsp
Salt, pepper to taste

Directions

Boil rice according to package instructions. Cool it down
Cut the mushrooms into slices of medium thickness
Sauté the garlic in 25 g (1 oz) olive oil for 30 seconds
Add the mushrooms to the garlic, stirring constantly. When the mushrooms are golden brown, remove the mixture from the heat.
Mix rice, mushrooms, arugula and the remaining olive oil in a large bowl, add salt and pepper.
Your salad is ready, it is not only healthy, but also very tasty.