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Picnic-Ready Rice Salad with Mushrooms, Peas, and Herbs
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Makes 6 to 8 servings 1x
Time 45 minutes, plus cooling
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Ingredients
- 2 heaping tablespoons butter
- 2 cups finely diced mushrooms (cremini, oyster, or your preferred variety)
- 1 white onion, finely diced
- 2–3 big pinches of salt, plus more to taste
- 2 cups long grain white rice
- 4 cups water (or, alternatively, mushroom or chicken stock)
- 3 1/2 cups shelled English peas (store-bought, pre-shucked English peas work great, as do thawed frozen peas)
- 1/3 cup extra virgin olive oil
- 1/4 cup champagne vinegar (or, alternatively, white wine vinegar)
- 1 cup chopped dill
- 1 cup chopped mint
- 1/2 cup chopped chives
Instructions
- Add butter to a large pot over medium heat. Add mushrooms and cook until water has evaporated. Add onions and cook until fragrant and slightly translucent, about 10 minutes. Season generously with salt. Add rice and gently stir everything together, then add water (or stock) and increase heat to bring to a boil. Cover the pot, reduce to a simmer, and cook for 15 minutes. Remove from heat, add peas to the pot, and leave covered for an additional 10 minutes (the peas should be steamed but remain slightly firm). Gently fluff the rice, mixing the peas throughout. Allow time to cool until room temperature, then add olive oil and champagne vinegar, stir in the herbs, taste, and add more salt if needed. Store in the fridge until ready to serve. Note: if you’re using thawed frozen peas, add them to the pot within the last 5 minutes of the rice resting time so as to not oversteam them or have them turn out wrinkly.