Mushroom and Rice Salad

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20 min


8 cups (2 L)

* PLUS Cooking time: 33 minutes


  • 14-g pkg dried mushrooms
  • 2 tbsp balsamic vinegar
  • 1 tbsp grainy or regular Dijon mustard
  • 2 garlic cloves , minced
  • 1/4 cup olive oil
  • pinches of salt, pepper and granulated sugar
  • 1 leek
  • 1 yellow bell pepper
  • 1/2 tsp salt
  • 1 cup mixed long-grain and wild rice
  • 1 tbsp butter
  • 227-g pkg sliced button mushroom
  • 4 to 8 cups baby spinach
  • 1 cup crumbled feta


  • Place dried mushrooms in a bowl. Pour 1 cup (250 mL) boiling water overtop. Cover and let stand until softened, 15 to 20 min. Meanwhile, in a small bowl, whisk vinegar with Dijon and garlic. Slowly whisk in oil, then pinches of salt, pepper and sugar. Set aside. Cut root end and dark-green parts from leek. Cut leek in half lengthwise. Fan out and rinse under cold water to remove grit. Thinly slice leek. Finely chop pepper.
  • Drain dried mushrooms and save liquid. Pour saved liquid into a large saucepan. Add 11/2 cups (375 mL) water and 1/2 tsp (2 mL) salt. Bring to a boil over high heat. Meanwhile, finely chop dried mushrooms and add to saucepan along with rice. Stir, then cover and reduce heat to medium-low. Simmer until rice is tender, about 25 to 35 min.
  • While rice is cooking, melt butter in a large frying pan set over medium-high heat. Add leek, chopped pepper and sliced mushrooms. Pan will be full. Stir often until soft, about 8 to 10 min. Turn into a large bowl. When rice is cooked, fluff with a fork. Add to leek mixture and drizzle with dressing. Stir to mix, then stir in 4 cups (1 L) spinach. Stir in feta, if using. Taste and add more spinach if desired. Great warm or cold.

Nutrition (per serving)

  • Calories
  • 185,
  • Protein
  • 4.2 g,
  • Carbohydrates
  • 23.7 g,
  • Fat
  • 8.8 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 196 mg.

A fresh alternative to traditional stuffing, this rice salad is studded with spinach and feta.


Prepare salad, omitting spinach. (Add just prior to serving to avoid wilting.) Cover and refrigerate overnight. Salad will absorb dressing and lose some tang, so you may want to stir in a little vinegar and salt prior to serving.