Marinated Wild Rice With Mushrooms

Recipe Ingredients

3 cups	711ml	Water
1		Vegetable bouillon cube
1/2 cup	80g / 2.8oz	Wild rice
1/2 cup	80g / 2.8oz	Long-grain rice
4 oz	113g	Porcini mushrooms
1 cup	237ml	Mushrooms - sliced
1 cup	110g / 3.9oz	Carrots - julienne
3 tablespoons	45ml	Parsley - minced
2 tablespoons	30ml	Chives - minced
1/4 cup	36g / 1.3oz	Walnuts - chopped
		Salt and pepper
		Vinaigrette
1/3 cup	78ml	Nut oil
1/4 cup	59ml	Safflower oil
1/4 cup	59ml	White wine vinegar
1/2		Lemon - juice of
2 teaspoons	10ml	Dijon mustard
		Black pepper
1 teaspoon	5ml	Mixed herbs

Recipe Instructions

Combine water and bouillon cube in a heavy pot and bring to a boil. Stir in the rice and return to a boil. Lower heat, cover and simmer for 45 minutes, until the water has been absorbed.

Let rice cool to room temperature. Slice all the mushrooms and sweat them in a skillet over moderate heat until they are just wilted.

Combine in a large mixing bowl with the rice and add remaining ingredients, including vinaigrette. Cover and marinate for 2 hours before serving. If making ahead, put in fridge and take it out 1 hour before serving.

VINAIGRETTE: Combine all ingredients in a cruet and shake until combined. Shake well before each use.

Source:
Susan Feniger and Mary Sue Milliken

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