Marinated wild rice with mushrooms

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
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


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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