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Mixed grain and mushroom salad

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Vegan
  • Vegetarian

This hearty grain bowl is packed with big flavours and vegan goodness. Marinate your mushies ahead of time and enjoy it for lunch or as a light dinner.

  • Serves6
  • Cook time5 minutes
  • Prep time15 minutes, + 2 hours marinating time
Mixed grain and mushroom salad


  • 400g cup mushrooms, sliced
  • ¼ cup (60ml) olive oil
  • ⅓ cup finely chopped flat-leaf parsley
  • 2 tbs rice wine vinegar
  • 1 garlic clove, crushed
  • 2 tbs maple syrup
  • 2 tbs soy sauce
  • 3 tsp sesame oil
  • 3 tsp finely grated ginger
  • 250g pkt Coles 7 Ancient Grains microwavable rice
  • 100g baby spinach leaves

Nutritional information

Per Serve: Energy: 1031kJ/247 Cals (12%), Protein: 5g (10%), Fat: 13g (19%), Sat fat: 2g (8%), Carb: 25g (8%), Sugar: 6g (7%), Fibre: 3g (10%), Sodium: 516mg (26%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the mushroom in a large bowl. Add the olive oil, parsley, vinegar and garlic. Toss to combine. Season. Cover and set aside, stirring occasionally, for 2 hours to develop the flavours.
  2. Step 2

    Combine the maple syrup, soy sauce, sesame oil and ginger in a screw-top jar. Seal and shake well to combine.
  3. Step 3

    Heat the rice following packet directions. Add to the mushroom mixture in the bowl with the spinach. Toss to combine. Transfer to a serving dish. Drizzle with dressing to serve.