Wild Rice And Chanterelle Salad With Goat Cheese

Recipe Ingredients

8 cups	1896ml	Water
2 cups	320g / 11oz	Wild rice
2 teaspoons	10ml	Salt - or to taste
1		Bay leaf
12 sections		Thyme
4 teaspoons	20ml	Grapeseed oil
2 lbs	908g / 32oz	Chanterelle mushrooms - cleaned, trimmed,
		And chopped
		Vinaigrette
1/2 cup	118ml	Olive oil
6 tablespoons	90ml	Balsamic vinegar
4 tablespoons	60ml	Shallots - sliced very thinly (large)
2 teaspoons	10ml	Fennel seeds
2 teaspoons	10ml	Cumin seeds
2 teaspoons	10ml	Fresh thyme - coarsely chopped
2 teaspoons	10ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Dried cherries
1 cup	146g / 5.1oz	Chopped walnuts
		Assembly
1 lb	454g / 16oz	Stemmed arugula
8 oz	227g	Fresh white goat cheese - crumbled

Recipe Instructions

Wash the rice thoroughly under cold water for about two minutes. Bring the water to a boil and add the salt and herbs. Add the wild rice and simmer for bout 40 minutes, or until it's tender. Drain the rice. Remove the bay leaf and they thyme and allow the rice to cool.

Heat the grapeseed oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned, stirring occasionally. Remove from the heat, drain, and set aside.

Whisk the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper together with a whisk. Taste, and season with salt to taste. Add the dried cherries.

Combine the rice in a salad bowl with the mushrooms and walnuts. Toss with the vinaigrette and cherries.

Serve the rice on a platter topped with the greens and sprinkled with goat cheese.

This recipe yields ?? servings.

There are many summer days when I don't want to grill, but I do want to dine well. This salad, a glass of very cold and very dry white wine, plus a crusty loaf of bread, fill the bill elegantly. Take a little care when serving it. I recommend an al fresco setting, a lighted candle in a hurricane lamp, and some good music.

Source:
Earthy Delights at http://earthy.com

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