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Marinated Wild Rice with Mushrooms

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Submitted by mikemohican

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

3 hrs

Ingredients

3 7.1E+2
CUPS ML WATER
1 1
EACH EACH VEGETABLE STOCK CUBES *
½ 118
CUP ML WILD RICE
½ 118
4 115.6
OUNCES ML/G MUSHROOMS, PORCINI
1 237
CUP ML MUSHROOMS
sliced
1 237
CUP ML CARROTS
julienned
3 45
TABLESPOONS ML PARSLEY LEAVES
minced
2 3E+1
TABLESPOONS ML CHIVES
minced
¼ 59
CUP ML WALNUTS
chopped
Vinaigrette
79
CUP ML VEGETABLE OIL
nut
¼ 59
CUP ML SAFFLOWER OIL
¼ 59
1 1
X X LEMON
juice only *
2 1E+1
TEASPOONS ML DIJON MUSTARD
1 1
X X BLACK PEPPER *
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 304 73% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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