Rice & Mushroom Salad | Meal Prep
Recipe type: Gluten-Free, Dairy-Free, Can Be Vegan
Prep time: 
Cook time: 
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Serves: 3
This recipe is particularly easy to throw together, delicious and vibrant to the eye. It’s gluten-free and can easily be made vegan by substituting the boiled egg for another form of protein — I’d suggest either tofu or beans.
  • A handful of button mushrooms, sliced
  • One red onion, diced
  • Half a hot pepper (I used habanero)
  • Two cloves of garlic
  • Half a head of cabbage (I used purple)
  • A bell pepper, diced
  • A handful of parsley, chopped
  • A head of lettuce
  • 1 cup of cooked rice (I used half brown, half black)
  • 3 boiled eggs (or vegan protein alternative)
  • Half a tbsp olive oil
  • 1 tbsp sumac powder*
  • Salt to taste
  1. Start by slicing up your mushrooms.
  2. Then chop up your onion, chilli, and garlic. Pop all of these in a pan with a little olive oil and fry them off until they get a bit of colour.
  3. At this stage, add your mushrooms and your sumac powder.
  4. Chop up your bell pepper, cabbage, and parsley.
  5. Mix all your cooked and chopped ingredients together, except for the lettuce and boiled egg.
  6. Divide the portion into the three, and serve on a bed of lettuce with a boiled egg for each container.
* If you don’t have sumac or access to it, go in with half the zest of a lemon, plus a little of the juice, and some black pepper.
Recipe by Sand Kitchen at https://sandkitchen.com/rice-mushroom-salad/