Mushroom, Spinach, and Brown Rice Salad

The perfect substitute for a traditional salad in the summer. Consider making it the night before you want to eat it, so that it is completely cold. Served chilled.

4 Servings

https://food52.com/recipes/35571-mushroom-spinach-and-brown-rice-salad

Ingredients

1 cup uncooked, brown rice

1/2 pound shrimp, peeled and deveined

1 teaspoon vegetable oil

2 garlic cloves, chopped

1/2 pound mushrooms

1 cup shredded spinach, stem removed

1 lime, juiced

Instructions

Step 1

Cook the brown rice according to the recipe on back of bag or box.

Step 2

Meanwhile, heat a skillet to medium high. Add vegetable oil then add garlic cloves. Saute the garlic cloves for 2 minutes.

Step 3

When garlic has browned, add the shrimp to the pan and saute until shrimp becomes pink (about 3 minutes). Remove from heat.

Step 4

When rice has finished cooking, in a large bowl combine the rice, shrimp, mushrooms, and spinach.

Step 5

Cover with plastic and chill until ready to serve (at least one hour). Top with lime juice before you serve.