Marinated wild rice with mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 1 | each | Vegetable bouillon cube |
| ½ | cup | Wild rice |
| ½ | cup | Long-grain rice |
| 4 | ounces | Porcini mushrooms |
| 1 | cup | Mushrooms, sliced |
| 1 | cup | Carrots, julienned |
| 3 | tablespoons | Parsley, minced |
| 2 | tablespoons | Chives, minced |
| ¼ | cup | Walnuts, chopped |
| Salt & pepper | ||
| ⅓ | cup | Nut oil |
| ¼ | cup | Safflower oil |
| ¼ | cup | White wine vinegar |
| Juice of 1/2 lemon | ||
| 2 | teaspoons | Dijon mustard |
| Black pepper | ||
| 1 | teaspoon | Mixed herbs |
Directions
VINAIGRETTE
Combine water & bouillon cube in a heavy pot & bring to a boil. Stir in the rices & return to a boil. Lower heat, cover & simmer for 45 minutes, until the water has been absorbed. Let rices cool to room temperature. Slice all the mushrooms & sweat them in a skillet over moderate heat until they are just wilted. Combine in a large mixing bowl with the rice & add remaining ingredients, including vinaigrette. Cover & marinate for 2 hours before serving. If making ahead, put in fridge & take it out 1 hour before serving.
VINAIGRETTE: Combine all ingredients in a cruet & shake till combined. Shake well before each use.
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