| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Appetizers, Rice, Salads |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
|
Vegetable bouillon cube |
| 1/2 |
c |
Wild rice |
| 1/2 |
c |
Long-grain rice |
| 4 |
oz |
Porcini mushrooms |
| 1 |
c |
Mushrooms, sliced |
| 1 |
c |
Carrots, julienned |
| 3 |
T |
Parsley, minced |
| 2 |
T |
Chives, minced |
| 1/4 |
c |
Walnuts, chopped |
|
|
Salt & pepper |
| 1/3 |
c |
Nut oil |
| 1/4 |
c |
Safflower oil |
| 1/4 |
c |
White wine vinegar |
|
|
Juice of 1/2 lemon |
| 2 |
t |
Dijon mustard |
|
|
Black pepper |
| 1 |
t |
Mixed herbs |
INSTRUCTIONS
Combine water & bouillon cube in a heavy pot & bring to a boil. Stir
in the rices & return to a boil. Lower heat, cover & simmer for 45
minutes, until the water has been absorbed. Let rices cool to room
temperature. Slice all the mushrooms & sweat them in a skillet over
moderate heat until they are just wilted. Combine in a large mixing
bowl with the rice & add remaining ingredients, including vinaigrette.
Cover & marinate for 2 hours before serving. If making ahead, put in
fridge & take it out 1 hour before serving. VINAIGRETTE: Combine all
ingredients in a cruet & shake till combined. Shake well before each
use.
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