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Marinated Pork Chops & Mushrooms and SpringOnions Rice Salad

I have been watching my diet for some time now, so I try and cook lighter but without counting calories.  Mostly I cook some grilled meat with a salad, or legumes and ladera but keeping the oil to the minimum.

On Thursday I was cooking marinated pork chops and I wanted to make a side dish to accompany the chops. As we were going to leave on Friday morning for a long weekend, I wanted to use the most perishable vegetables in my refrigerator, such as mushrooms, parsley and some spring onions.  Looking in my pantry I had some parboiled rice, vermicelli and cashews so I decided to combine all these ingredients together and make a salad.

I did not follow any recipe but it was a combination of the Cypriot pilaf I make with vermicelli and of a risotto.  If you like when the rice is cooked, you can add a tablespoon of butter, which will help bind the rice with the other ingredients.  Taste-wise, the butter was not necessary, so less calories were added to the dish and it was so delicious that we all had seconds.

Mushrooms and Spring Onions Rice Salad – Recipe, by Ivy

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4




Mushrooms, cut into slices



Garlic, finely chopped



(10) spring onions, finely chopped



Olive oil, divided






Thick vermicelli



Parboiled rice (less than 2 cups)



White dry rice






Lemon zest



Salt and freshly ground black pepper



Parsley, finely chopped







Heat the two tablespoons olive oil and sauté the cashews for a minute and then add the vermicelli. Remove to a platter before browning.


Add the mushrooms and sauté. Remove to a platter and set aside.


Add the remaining tablespoon olive oil and sauté the garlic with green onions for a few minutes.


Add the rice and stir for a few minutes.


Add the wine and mix until absorbed. Season with salt and pepper.


Add water, lower heat and cover with lid.   Simmer for fifteen minutes, mixing every now and then.


Add the lemon zest, cashews and vermicelli and cook for another five minutes.


Mix in the mushrooms and the parsley.



Lemon flavoured Pork Chops – Recipe, by Ivy

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4




Pork Chops



Lemon, juice and rind



Salt, freshly ground black pepper and oregano



Olive oil



Greek thyme honey




Marinate the pork chops for at least one hour.


Grill on both sides, for about 15 minutes, basting the pork chops with the marinade.

I am sending the Rice salad, to Lisa of Lisa’s Vegetarian Kitchen, for this month’s event No Croutons Required.  The theme for July is grains, featuring a soup or a salad with your favourite grain(s).

Other related posts:

Cypriot Rice Pilaf

Afelia with Mushrooms and Bulgar Wheat Pilaf

Pilafi Pourgouri (Bulgar Wheat Pilaf)

Risotto with Shrimps

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19 Responses

  1. I love this! It looks easy to make and tasty!

    Karine’s last blog post..Curried Chicken in Cardamom Infused Coconut Sauce

  2. I would love to try the rice salad…..
    Ivy, why is it called Salad? How do you define a ‘salad’? Salad in China mainly means “vegetables, greens, appetizers”, and we eat rice together with some stir-fries, more or less like bread….
    Ivy, I hope my question didn’t sound too silly to you and other foodies, but I prefer to ask and learn, rather than to pretend that I knew and understood the term.

    Thank you!

    Angie’s Recipes

    Angie’s Recipes’s last blog post..Diced Chicken Southeast Asian Style

  3. A delicious meal!



  4. Ria

    They look sooo good Ivy! I am sure i’ll try this salad! And the pork chops…divine!!

    Ria’s last blog post..Chicken Gold Coin – A perfect party snack!

  5. looks delicious and sounds like more Asian than Greek hehehe…

    arfi’s last blog post..Oreo Biscuits: A HomeMadeS

  6. Ivy

    Angie, here is what Wikipedia says about salads: “Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.[1] They include a mixture of cold or hot foods, often including raw vegetables and/or fruits”.

    Since it has vegetables (cold or hot) in it and grains (rice) I think it falls under this category.

  7. Interesting combination Ivy. My favourite way of cooking is to use up leftovers and dormant vegies in the fridge! You’ve succeeded really well here. And it’s healthy too which is an added bonus!

    Peter G’s last blog post..Caramelised Fennel Relish with Ouzo

  8. Great tasty rice dish Ivy, sometimes the best food can be the recipes we whip up out of what food we have in.

  9. While the rice salad looks great, my hat goes off to the simple pork marinade. I love the lemon and thyme honey… which sounds really good to me 🙂

    Congrats again on your healthy diet, it looks like it’s coming along real well.

    Adam’s last blog post..Pockets of Blue

  10. Yum! Sounds like a very flavourful meal. I love adding mushrooms to my rice dishes, most often I use criminis, but if I am making it for a special occasion I will splurge on some shiitake or oysters.
    Great photos, thanks for sharing!
    – Brittany

    Mushrooms Canada’s last blog post..Mushroom Monday Challenge

  11. Thanks for this entry Ivy. I just love mushrooms, so I’m pleased to see a mushroom rice salad. Love the addition of cashews too!

    Lisa’s last blog post..White Bean Cream of Asparagus Soup

  12. This sounds delicious, Ivy. Love the little crunch from the cashews.

    Reeni’s last blog post..Caramelized Plums & Croissant French Toast for BSI

  13. I love mushrooms! Sounds really good. Also the addition of vermicilli is very different.

    Soma’s last blog post..Strawberry Preserve

  14. Love the way the rice is flavored. and nice step by step pictures.

    Divya Vikram’s last blog post..Watermelon Lemonade

  15. This is somewhat similar to what I did tonight, in the sense that we’ve just *returned* from vacation and I’m using up things in the fridge until the farmers market tomorrow. Tonight I used a leftover bit of onion, some summer squash, some radishes, and garlic – sauteed them and tossed them with pasta and parmigiano. It was okay!

    Yours looks truly delicious, though.

    Jen of a2eatwrite’s last blog post..On Turning Fifty, part 1: Some special food experiences

  16. Lovely salad..easy to make to 🙂

    Parita’s last blog post..I am back with Mini Plum Baskets…..My 50th Post

  17. Love this dish, Ivy. I am a big fan of mushrooms in pilaf, and of nuts, too. It just makes rice SO good!

  18. I too have enjoyed rice salads this summer…saves time in the kitchen and the brizola…also perfect for the summer.

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