Marinated Wild Rice with Mushrooms
18
18
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 | |||
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
|
* |
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.
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?