The First Bite That Hooked Me
The smell of roasted mushrooms and garlic filled my kitchen last fall. Crispy edges, tender insides—I couldn’t stop nibbling straight from the tray. Ever wondered how you could turn simple ingredients into something unforgettable? This salad does it. The pesto ties everything together like a cozy hug. Try it once, and you’ll crave it weekly.My Messy First Attempt
I burned the onions my first time making this. Too busy chatting with my neighbor! But here’s the thing: home cooking isn’t about perfection. It’s about laughter and second tries. The salad still tasted great, smoky onions and all. What’s your funniest kitchen fail? Share below!Why This Salad Works
– The mushrooms get crispy outside but stay juicy inside. – Lemon zest brightens the rich pesto like sunshine. Which flavor combo surprises you most? Is it the garlic-rosemary mushrooms or the tangy-sweet capsicum? Vote with your fork!A Dish With Roots
This salad mixes Italian pesto with hearty brown rice, a modern twist. *Did you know?* Ancient Romans ate mushrooms as a delicacy. Today, we’re lucky to have them anytime. What’s your favorite way to use mushrooms? Roasted, grilled, or raw? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Brown rice | 2 cups | |
| Mushrooms | 400 g | |
| Fresh garlic | 2 cloves | crushed |
| Olive oil | 2 Tbsp | |
| Chopped rosemary | 1 tsp | |
| Red onion | ½ | |
| Red capsicum | 1 | |
| Basil pesto | 3 Tbsp | |
| Olive oil | 1 Tbsp | |
| Lemon juice | 1 Tbsp | |
| Lemon zest | 1 tsp | |
| Green beans | 100g | chopped & steamed |
| Fresh basil | To serve | |
| Shaved parmesan | To serve |
Easy Roasted Mushroom and Brown Rice Pesto Salad
Step 1 Preheat your oven to 200°C fan bake. Cook brown rice as the packet says. Slice mushrooms in half. Toss them on a tray with garlic, rosemary, and olive oil.
Step 2 Chop capsicum and onion into pieces. Add them to the tray. Roast everything for 20 minutes. The veggies should be soft and golden.
Step 3 Mix pesto, olive oil, lemon zest, and juice. Stir this into the cooked rice. Add steamed green beans and roasted veggies.
Step 4 Dice the roasted capsicum small. Toss it into the bowl. Season with salt and pepper. Top with basil and parmesan. (Hard-learned tip: Roast mushrooms separately if you like them extra crispy.) What’s your favorite herb to pair with mushrooms? Share below!
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 5 servings
Category: Lunch, Salad
Try These Tasty Twists
Spicy Kick Add chili flakes or diced jalapeños to the pesto mix. It gives a nice heat.
Cheesy Delight Swap parmesan for crumbled feta or goat cheese. Creamy and tangy!
Protein Boost Toss in grilled chicken or chickpeas. Makes it heartier for dinner. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve warm with crusty bread or chilled as a packed lunch. Add extra lemon wedges for brightness. Pair with a crisp white wine or sparkling water with lime. Both refresh the palate. Which would you choose tonight? Let us know!
Keep It Fresh or Freeze It
Store leftovers in the fridge for up to 3 days. Use airtight containers to keep flavors bright. Reheat gently in the microwave with a splash of water. Freezing? Skip the fresh basil and parmesan—add those after thawing. *Fun fact: Rice freezes well but may dry out—toss with extra pesto when reheating.* Batch-cook tip: Double the rice and roast extra veggies for quick future meals. Why this matters: Prepping ahead saves time and cuts food waste. Ever tried freezing pesto dishes? Share your tricks below!Fix Common Hiccups
Salad too dry? Mix in extra lemon juice or a spoonful of yogurt. Mushrooms soggy? Roast them longer—20 more minutes crisps them up. Pesto too strong? Dilute with olive oil or skip the zest. Why this matters: Small tweaks make big flavor differences. My neighbor once over-roasted her onions—turned them into sweet, crispy bites! Got a kitchen fail turned win? Tell us about it.Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use certified gluten-free pesto and check rice packaging.
Q: How far ahead can I prep this? A: Assemble everything but the basil and parmesan 1 day ahead.
Q: Any swaps for brown rice? A: Try quinoa or farro—both add nutty texture.
Q: Can I scale this for a crowd? A: Double or triple it easily—just use two baking trays.
Q: No fresh basil—what now? A: Spinach or arugula work in a pinch.
Let’s Dish Together
This salad’s a weeknight hero—hearty, fresh, and full of flavor. I love how the lemon brightens the earthy mushrooms. Tag@SpoonSway on Pinterest with your creations. Did you try a twist? I’m all ears! Happy cooking! —Sarah Cooper.
Roasted Mushroom and Brown Rice Pesto Salad
Description
Enjoy a hearty and flavorful Roasted Mushroom and Brown Rice Pesto Salad, packed with roasted vegetables, brown rice, and a zesty pesto dressing.
Ingredients
Instructions
- Preheat the oven to 200°C fan bake.
- Cook brown rice according to packet instructions.
- Slice Meadow Mushrooms in half and add to a large oven tray. Add the rosemary and garlic then drizzle over the olive oil.
- Slice the red capsicum into large pieces and red onion into small wedges. Add to the oven tray and stir everything together. Roast for 20 minutes.
- Mix together the pesto, olive oil, lemon zest and juice.
- Add the brown rice to a large bowl then mix in the pesto dressing. Add the steamed green beans, roasted red onion and roasted Meadow Mushrooms.
- Dice the roasted red capsicum into small pieces and add to the bowl. Mix everything together and season well with salt and pepper.
- Serve with basil and fresh parmesan cheese on top.
Notes
- For extra flavor, add toasted pine nuts or substitute with quinoa for a gluten-free option.
Mushroom, Brown Rice, Pesto, Salad, Vegetarian
