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Marinated Wild Rice with Mushrooms

 

18

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

3

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

3 cups water
1 each vegetable stock cubes
*
½ cup wild rice
½ cup long grain rice
4 ounces mushrooms, porcini
1 cup mushrooms
sliced
1 cup carrots
julienned
3 tablespoons parsley leaves
minced
2 tablespoons chives
minced
¼ cup walnuts
chopped
1 x salt and black pepper
*
Vinaigrette
cup vegetable oil
nut
¼ cup safflower oil
¼ cup white wine vinegar
1 x lemon
juice only
*
2 teaspoons dijon mustard
1 x black pepper
*
1 teaspoon mixed herbs
*

Directions

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 until combined. Shake well before each use.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 30473% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 43mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 75% Vitamin C 7%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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