Wild Rice and Mushroom Salad

Steaks are on the menu tonight and sauted mushrooms are one of our favorite sides. But I wanted to do something different so why not combine the nuttiness of wild rice with the mushrooms for a salad. Here's what I was able to come up with.

Serves 8

4 cups of cooked wild rice or a wild rice/brown rice blend
4 green onions, thinly sliced
3/4 cup shredded carrots
10 oz of button mushrooms, sliced
4 cloves of garlic, minced
3 tbsp djon mustard
1/3 cup plus 2 tbsp of extra virgin olive oil
juice of 2 lemons
1/4 cup minced italian parsley
salt and pepper

Heat 2 tbsp of olive oil in a large skillet. Add the mushrooms and garlic. Spread the mushrooms out evenly in the skillet but do not stir for 3-4 minutes. When the mushrooms have browned on one side stir to flip and redistribute. Season the mushrooms with salt and pepper. Let them cook for 2-3 minutes more. Turn off the heat and let them finish cooking in the hot pan. Meanwhile, put the rice, carrots, parsley and green onions in a large bowl. In a small bowl mix together the mustard, lemon juice, 1/3 cup oil,salt and pepper to make a dressing. Add the mushrooms to the bowl, pour the dressing over all and toss.