Vegetarian

Sandra lee's brown rice and mushroom salad is for Side Dish.

Sandra lee's brown rice and mushroom salad takes 25 minutes to prepare.

Sandra lee's brown rice and mushroom salad takes 55 minutes to cook.

Sandra lee's brown rice and mushroom salad makes 4 servings.

The ingredients for Sandra lee's brown rice and mushroom salad are:

1 cup 99% fat free chicken broth
Kosher salt
2 cups brown rice
1/2 red onion, chopped
1 carrot, shredded
2 stalks celery, chopped
1/2 (8 oz) package sliced mushrooms, chopped
Juice of 2 lemons
1 tbsp brown mustard
1 tbsp canola oil
Black pepper, 1 tsp
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme leaves

Here is how you make Sandra lee's brown rice and mushroom salad:

In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 tsp salt over medium-high heat. Stir in the rice and bring to a boil. Reduce heat to low, cover, and simmer until rive is tender, 40-45 minutes. Flush rice with a fork and spread out on a sheet pan to cool. In a large bowl, combine cooled rice, onions, celery, carrots, and mushrooms.In a medium bowl, whisk together lemon juice, brown mustard, canola oil, salt and pepper to taste, parsley, and thyme. Whisk until well combined, Pour the dressing over the salad and gently toss everything together. Cover and refrigerate if not serving right away. Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user RACHELRN4.

The nutritional information for Sandra lee's brown rice and mushroom salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.0

• Total Fat: 4.5 g
• Cholesterol: 1.3 mg
• Sodium: 341.9 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 3.6 g
• Protein: 4.1 g