MARINATED WILD RICE WITH MUSHROOMS

31.07.2008 | Author: Cook | Posted in Wild rice
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MARINATED WILD RICE WITH MUSHROOMS


Servings: 6
Ingredients: 

  • 3 c  Water
    • 

  • 1 ea Vegetable bouillon cube
    • 

  • 1/2 c  Wild rice
    • 

  • 1/2 c  Long-grain rice
    • 

  • 4 oz Porcini mushrooms
    • 

  • 1 c  Mushrooms, sliced
    • 

  • 1 c  Carrots, julienned
    • 

  • 3 tb Parsley, minced
    • 

  • 2 tb Chives, minced
    • 

  • 1/4 c  Walnuts, chopped
    • 

  • Salt and pepper
    •

——————————–VINAIGRETTE——————————–
1/3 c Nut oil
1/4 c Safflower oil
1/4 c White wine vinegar
Juice of 1/2 lemon
2 ts Dijon mustard
Black pepper
1 ts Mixed herbs

Combine water and bouillon cube in a heavy pot and bring to a boil. Stir
in the rices and return to a boil. Lower heat, cover and simmer for 45
minutes, until the water has been absorbed. Let rices cool to room
temperature.
Slice all the mushrooms and sweat them in a skillet over moderate heat
until they are just wilted. Combine in a large mixing bowl with the
rice and add remaining ingredients, including vinaigrette. Cover and
marinate for 2 hours before serving. If making ahead, put in fridge
and take it out 1 hour before serving.
VINAIGRETTE: Combine all ingredients in a cruet and shake till
combined. Shake well before each use.

—–





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