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Nutty Wild Rice With Mushrooms

Courses: Vegetarian
Serves: 6 people

Recipe Ingredients

1   Vegetable bouillon cube
1/2 cup 80g / 2.8ozWild rice
1/2 cup 80g / 2.8ozLong-grain brown rice
2 oz 56gDried shiitake, maitake, or
  Porcini mushrooms
1 cup 237mlSliced crimini or baby bella mushrooms
1 cup 110g / 3.9ozCarrot in 1 1/2"-long matchsticks
3 tablespoons 45mlMinced fresh parsley
2 tablespoons 30mlMinced fresh chives or scallions
1/4 cup 36g / 1.3ozFinely-chopped walnuts
1/3 cup 78mlNatural 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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