Brown Rice Salad with Fennel, Mushrooms, and Walnuts

Name: Brown Rice Salad with Fennel, Mushrooms, and Walnuts
Yield: Serves 6 to 8
Ingredients: 4 teaspoons, vegetable oil; 1 pound, white mushrooms, trimmed and quartered; , Salt and pepper; 1 large, fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 2 1/2 tablespoons, extra-virgin olive oil; 2 tablespoons, white wine vinegar; 1 , shallot, minced; 1 , recipe Brown Rice for Salad; 2/3 cup, walnuts, toasted and chopped coarse; 2 tablespoons, minced fresh tarragon; 2 tablespoons, minced fresh parsley

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Appears in Cook's Illustrated July/August 2013

When we set out to create bold-tasting salads full of contrasting flavors and textures, we stumbled on a whole new—and better—way to cook brown rice.

SERVES6 to 8

TIME45 minutes

Brown Rice Salad with Fennel, Mushrooms, and Walnuts

WHY THIS RECIPE WORKS

Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with v...

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