YIELD
6 servingsPREP
15 minCOOK
45 minREADY
3 hrsIngredients
Vinaigrette
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.
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