Mushroom wild rice salad with pomegranate and spring onion

Mushroom wild rice salad with pomegranate and spring onion

This is a lovely all-in-one dinner. The mushrooms cook with the rice in the oven, leaving you free to get on with something else. Stir through the punchy lemon and coriander dressing and top with crisp pomegranate seeds and peppery watercress for 3 of your 5-a-day.

Each serving provides 487 kcal, 14.5g protein, 70g carbohydrates (of which 14g sugars), 14.5g fat (of which 2.5g saturates), 9g fibre and 3.6g salt.


For the lemon and coriander dressing


  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour.

  3. Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside.

  4. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately.