Mushroom, Spinach, and Brown Rice Salad

By • April 27, 2015 0 Comments

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Author Notes: The perfect substitute for a traditional salad in the summer. Consider making it the night before you want to eat it, so that it is completely cold. Served chilled.Alchemist


Serves 4

  • 1 cup uncooked, brown rice
  • 1/2 pound shrimp, peeled and deveined
  • 1 teaspoon vegetable oil
  • 2 garlic cloves, chopped
  • 1/2 pound mushrooms
  • 1 cup shredded spinach, stem removed
  • 1 lime, juiced
  1. Cook the brown rice according to the recipe on back of bag or box.
  2. Meanwhile, heat a skillet to medium high. Add vegetable oil then add garlic cloves. Saute the garlic cloves for 2 minutes.
  3. When garlic has browned, add the shrimp to the pan and saute until shrimp becomes pink (about 3 minutes). Remove from heat.
  4. When rice has finished cooking, in a large bowl combine the rice, shrimp, mushrooms, and spinach.
  5. Cover with plastic and chill until ready to serve (at least one hour). Top with lime juice before you serve.

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