Garlic Mushrooms With Wild Rice Salad

Portobello mushrooms grilled in garlic butter, and served with wild rice salad featuring craisins, parsley, mint, red onion and hazelnuts.

Ingredients -

5 large Portobello Mushrooms, cleaned and trimmed, stems removed
1 ounce Vegan Margarine, melted
2 Garlic Cloves, crushed
2 tablespoons Olive Oil

Wild Rice Salad:
4 ounces Wild Rice
1/3 cup Craisins
1/2 cup Flat-Leaf Parsley Leaves, roughly chopped
1/2 cup Mint Leaves, roughly chopped
1 small Red Onion, finely chopped
2/3 cup Hazelnuts, roughly chopped
2 teaspoons Brown Sugar
1 Orange, rind finely grated, juiced

Preparation:

Wild Rice Salad:
1. Cook rice according to package.

2. Place rice in strainer and rinse under cold water.

3. Drain and transfer to serving bowl.

4. Stir in craisins, parsley, mint, red onion, hazelnuts, brown sugar, orange rind and juice

5. Season with salt and pepper.

6. Toss to combine.

Portobello Mushrooms:
1. Preheat grill to medium heat.

2. Combine margarine, crushed garlic and olive oil in a large bowl.

3. Add mushrooms to margarine mixture. Toss to coat.

4. Grill mushrooms 3 to 4 minutes on each side, or until golden and tender.

5. Cut mushrooms into 4 slices.

6. Spoon rice salad and mushrooms onto plates.

Cooking Tip

Grill Grate

The grill grate should be hot when you begin cooking, especially for items like steaks, chicken breasts and pork chops. A hot grill sears in flavor, and foods are less likely to stick to a hot grill grate.

Cooking Tip

Tongs

Spring loaded, long handled tongs are designed to lift and move food. They are also great for poking charcoal and moving coals around.