Title: Marinated Wild Rice with Mushrooms
Categories: Salad Rice Appetizer
Yield: 6 Servings
| 3 | c | Water |
| 1 | | 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 & 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 & 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.