Mushroom and Brown Rice Salad with Kale, Broccoli, and a Walnut Lemon Vinaigrette

Mushroom and Brown Rice Salad with Kale, Broccoli, and a Walnut Lemon Vinaigrette

• 1 cup brown rice

• 2 cups broccoli florets

• 1/2 cup olive oil, divided

• kosher salt

• 1/2 cup toasted walnuts, divided

• Juice and zest of 2 lemons

• 2 shallot diced

• 1 tsp. honey

• 1 tsp. Dijon mustard

• 8 oz. assorted wild mushrooms, cleaned and cut into bite sized pieces

• 1/4 cup Parmesan cheese

• Top salad with microgreens (optional)

Preheat oven to 400°F.

Cook rice according to packaging instructions. Set aside.

Toss broccoli with 2 Tbs. olive oil and a pinch of salt. Place on sheet tray in an even layer and bake for 15 to 20 minutes or until fork tender.

Make the dressing by adding 1/4 cup walnuts, the shallots, honey, mustard, and large pinch of salt in the carafe of a blender or food processor. With the motor running on low, stream in the olive oil until the dressing is creamy, adding 2 Tbs. of water if needed to emulsify.

In a large non stick pan add the remaining oil and heat over medium high. Add the mushrooms, in batches if needed, and cook the mushrooms until golden brown and soft.

Assemble the salad by tossing the kale with 2 tablespoons of the dressing and massaging it in. Top with rice, mushrooms, remaining walnuts, Parmesan cheese, and another large dollop of thee dressing. Taste for salt and pepper and top with microgreens (if you have them)

Makes enough for 2.