Wild Rice And Clamshell Mushroom 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		Fresh thyme
4 teaspoons	20ml	Grapeseed oil
2 lbs	908g / 32oz	Clamshell mushrooms - trimmed, cleaned,
		And chopped
1 cup	146g / 5.1oz	Chopped walnuts
1 lb	454g / 16oz	Stemmed arugula or watercress
8 oz	227g	Fresh white goat cheese - crumbled
		Vinaigrette
1/2 cup	118ml	Extra-virgin olive oil
6 tablespoons	90ml	Balsamic vinegar
4 tablespoons	60ml	Shallots - peeled, sliced thin (large)
2 teaspoons	10ml	Fennel seeds - toasted, cracked
2 teaspoons	10ml	Cumin seeds - toasted, cracked
2 teaspoons	10ml	Freshly-ground black pepper
1 cup	110g / 3.9oz	Mixed dried fruits
		= (such as cherries, cranberries,
		Raisins, figs, or apricots)

Recipe Instructions

Wash the rice under cold water for about two minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the rinsed rice to the pot and simmer for about 40 minutes, or until tender. Drain the rice and remove the thyme and bay leaf. Permit it to cool. You should have about seven cups of cooked wild rice.

Use a large skillet to heat the grapeseed oil over medium-high heat. Add the mushrooms and cook, stirring, for five or six minutes, or until lightly browned. Remove from the heat and drain well.

In a large salad bowl, combine the rice, mushrooms, and nuts. Toss with the vinaigrette and fruits.

To serve, place the salad on a large platter, top with the arugula, and sprinkle with goat cheese.

Vinaigrette: Whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and season with salt and pepper. Add the dried fruits and mix thoroughly.

This recipe yields ?? servings.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.