Brown Rice Salad with Fennel, Mushrooms, and Walnuts
A textural, earthy grain salad with crisp fennel and toasted walnuts
Why This Recipe Works
The key here is tossing the brown rice with the dressing while the grains are still warm so they absorb the vinegar and oil deeply. Sautéing the mushrooms until golden adds a savory depth that balances the bright crunch of raw fennel.
Instructions
Bring 4 quarts of water to a boil in a large pot. Add the rice and a generous pinch of salt, then simmer until the grains are tender but still have a slight chew, about 35 minutes.
Whisk the vinegar, olive oil, and shallot together in a large bowl until the dressing is emulsified.
Heat a large skillet over medium-high heat with a splash of oil. Add the mushrooms and cook until they release their liquid and become deeply browned, about 10 minutes.
Drain the rice thoroughly through a fine-mesh strainer and transfer it immediately to the bowl with the dressing. Toss well to ensure the warm grains absorb the vinaigrette.
Fold the sautéed mushrooms, fennel, walnuts, tarragon, and parsley into the rice mixture.
Season with salt and pepper to taste and serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The rice can be cooked a day ahead and stored in the refrigerator. The vinaigrette can also be made a day ahead. Sauté the mushrooms just before serving.
What substitutions can I make?
- white mushrooms: cremini mushrooms
