Rice Salad with Peas and Mushrooms
From Cook's Country
Packed with crisp vegetables and bright flavors, rice salad recipes should be a refreshingly light summer side dish. But most recipes use salty dressing and feature clumps of sticky rice as the main attraction. To avoid these pitfalls, we found that boiling the rice washed away much of the starch that causes clumping, and letting the rice cool completely on a cookie sheet before dressing it prevented soggy, oversaturated grains. Sautéed shiitake mushrooms gave our rice salad recipe a deep, earthy flavor. And instead of adding ginger and garlic to our dressing (as many recipes do), we sautéed them with mushrooms to bloom their flavor.
Serves 4 to 6
Use a fine-mesh strainer to strain the rice.
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