Marinated Wild Rice with Mushrooms
Yield
6 servingsPrep
15 minCook
45 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | |||
| ⅓ | 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 1 | each |
vegetable stock cubes
|
*
|
| 118 | ml |
wild rice
|
|
| 118 | ml |
long grain rice
|
|
| 115.6 | ml/g |
mushrooms, porcini
|
|
| 237 | ml |
mushrooms
sliced |
|
| 237 | ml |
carrots
julienned |
|
| 45 | ml |
parsley leaves
minced |
|
| 3E+1 | ml |
chives
minced |
|
| 59 | ml |
walnuts
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| Vinaigrette | |||
| 79 | ml |
vegetable oil
nut |
|
| 59 | ml |
safflower oil
|
|
| 59 | ml |
white wine vinegar
|
|
| 1 | x |
lemon
juice only |
*
|
| 1E+1 | ml |
dijon mustard
|
|
| 1 | x |
black pepper
|
*
|
| 5 | ml |
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.
