Yield: 6 Servings
Measure | 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 |
\N \N | Salt & pepper |
⅓ cup | Nut oil |
¼ cup | Safflower oil |
¼ cup | White wine vinegar |
\N \N | Juice of 1/2 lemon |
2 teaspoons | Dijon mustard |
\N \N | Black pepper |
1 teaspoon | Mixed herbs |
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.