Nutty Wild Rice With Mushrooms

Recipe Ingredients

1		Vegetable bouillon cube
1/2 cup	80g / 2.8oz	Wild rice
1/2 cup	80g / 2.8oz	Long-grain brown rice
2 oz	56g	Dried shiitake, maitake, or
		Porcini mushrooms
1 cup	237ml	Sliced crimini or baby bella mushrooms
1 cup	110g / 3.9oz	Carrot in 1 1/2"-long matchsticks
3 tablespoons	45ml	Minced fresh parsley
2 tablespoons	30ml	Minced fresh chives or scallions
1/4 cup	36g / 1.3oz	Finely-chopped walnuts
1/3 cup	78ml	Natural low-fat vinaigrette
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine 3 1/2 cups water and the bouillon cube in a heavy saucepan and bring to a simmer. Stir in the wild and brown rice. Cover and simmer gently until the water is absorbed, about 45 minutes. Let the rice cool to room temperature.

Meanwhile, soak the mushrooms in hot water for 15 minutes, then drain. If using shiitakes, trim and discard their tough stems. Slice the shiitakes or porcinis into narrow strips.

Heat a nonstick skillet. Combine the fresh mushrooms in the skillet with a little water, then cover and "sweat" them over medium heat until just wilted, about 3 minutes.

Combine the fresh and reconstituted mushrooms in a large mixing bowl with the rice mixture and all the remaining ingredients. Serve warm or at room temperature.

This recipe yields 6 servings.

Description:

"A cold dish suffused with nutty, sophisticated flavors, this is good served warm or at room temperature."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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