Mushroom Brussels Sprouts and Wild Rice Salad with Borettane Onion Dressing | PC.ca

Alert- Recall - Quebec only - Select PC Maple Apple Seasoned Pork Loin Roast products are being recalled - see details > Learn More

  • Home
  • Recipes

  • Mushroom Brussels Sprouts and Wild Rice Salad with Borettane Onion Dressing

Mushroom Brussels Sprouts and Wild Rice Salad with Borettane Onion Dressing

A salad of radicchio, greens, mushrooms, onions and rice fills a black bowl.

Mushroom Brussels Sprouts and Wild Rice Salad with Borettane Onion Dressing

Whether as an enticing side dish with your favourite meats and seafood or served warm as a salad, th...

Whether as an enticing side dish with your favourite meats and seafood or served warm as a salad, this hearty combination includes roasted Brussels sprouts, sautéed mushrooms, sliced radicchio and tender PC®Black Label California Wild Rice. It’s tossed in richly flavoured dressing made with mild, sweet PC Black Label Borettane Onions in Balsamic Vinegar of Modena blended with honey and Dijon mustard.

  • Level: Easy
  • Preparation: 35 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: Vegetarian, Italian
  • Season: Summer
  • Course: Main
  • Main Ingredient: Brussels Sprouts

  • Calories

    300 cal

  • Total Fat

    17 g

  • Saturated Fat

    3 g

  • Sodium

    340 mg

  • Total Carbohydrate

    30 g

  • Dietary Fiber

    5 g

  • Sugars

    8 g

  • Protein

    7 g

Mushroom Brussels Sprouts and Wild Rice Salad with Borettane Onion Dressing

A salad of radicchio, greens, mushrooms, onions and rice fills a black bowl.

  • Calories

    300 cal

  • Total Fat

    17 g

  • Saturated Fat

    3 g

  • Sodium

    340 mg

  • Total Carbohydrate

    30 g

  • Dietary Fiber

    5 g

  • Sugars

    8 g

  • Protein

    7 g

How to make

Ingredients

  • 1 cup (250 mL)

    PC®Black Label California Wild Rice

  • 1 lb (450 g)

    Brussels sprouts, trimmed, halved lengthwise and thinly sliced

  • 1/2 cup (125 mL)

    PC®100% Pure First-Pressed Canola Oil

  • 2 tbsp (25 mL)

    PC®Black Label Normandy Style Unsalted Cultured Butter

  • 1 pkg (227 g)

    PC®Cremini Whole Mushrooms, quartered

  • 1 pkg (200 g)

    PC®King Oyster Whole Mushrooms, sliced or torn into bite-size pieces

  • 1 jar (280 g)

    PC®Black Label Borettane Onions In Balsamic Vinegar Of Modena

  • 1

    Clove garlic, roughly chopped

  • 1 tbsp (15 mL)

    Dijon mustard

  • 1 tbsp (15 mL)

    Honey

  • 1 tsp (5 mL)

    Chopped fresh thyme

  • 1/4 tsp (1 mL)

    Each salt and freshly ground black pepper

  • Half

    Head radicchio, trimmed and thinly sliced (about 2 cups)

How to make

  • Step 1

    Preheat oven to 375°F (190°C). Bring rice and 3 cups cold water to a boil in large saucepan. Reduce heat to low; cover and cook until rice is tender and most grains are slightly split, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes. Drain.

  • Step 2

    Meanwhile, spread Brussels sprouts on parchment paper-lined large rimmed baking sheet; drizzle with 1 tbsp oil and toss to coat. Spread in single layer. Bake, stirring once, just until slightly softened, about 20 minutes. Set aside.

  • Step 3

    Meanwhile, melt butter in large nonstick skillet over medium heat. Add cremini and oyster mushrooms; cook, stirring often, until softened and golden brown, 10 to 12 minutes. Set aside.

  • Step 4

    Drain onions, reserving 5 tbsp liquid. Combine 1/3 cup onions, reserved 5 tbsp liquid, garlic, mustard, honey, thyme, salt, pepper and remaining 7 tbsp oil in blender. Blend until smooth. Set dressing aside.

  • Step 5

    Chop remaining onions; transfer to large bowl. Add rice, Brussels sprouts, cremini and oyster mushrooms, radicchio and dressing; toss to coat. Serve warm.

Similar recipes