Wild Rice And Chanterelle Salad With Dried Fruit, Goat Chees

Recipe Ingredients

8 cups	1896ml	Water
2 cups	320g / 11oz	Wild rice
2 teaspoons	10ml	Salt - plus more to taste
1		Bay leaf
12 sections		Thyme
4 teaspoons	20ml	Grapeseed or canola oil
2 lbs	908g / 32oz	Chanterelle or portobello mushrooms - wiped clean,
		And chopped
		Vinaigrette
1/2 cup	118ml	Olive oil
6 tablespoons	90ml	Balsamic vinegar
4 tablespoons	60ml	Shallots - thinly sliced (large)
2 teaspoons	10ml	Fennel seeds - toasted and cracked
2 teaspoons	10ml	Cumin seeds - toasted and cracked
2 teaspoons	10ml	Coarsely-chopped fresh thyme leaves
2 teaspoons	10ml	Freshly-ground black pepper
1 cup	110g / 3.9oz	Mixed dried fruits
		= (such as cherries, cranberries,
		Raisins, chopped figs, or chopped
		Apricots)
1 cup	146g / 5.1oz	Chopped walnuts - toasted
1 lb	454g / 16oz	Stemmed arugula or watercress
8 oz	227g	Fresh white goat cheese - crumbled

Recipe Instructions

To prepare the Rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.

In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.

To make the Vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.

In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.

To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C28) - from the TV FOOD NETWORK

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