Marinated Wild Rice with Mushrooms
Yield
6 servingsPrep
15 minCook
45 minReady
3 hrsIngredients
| 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 | * |
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
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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