Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Rice
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Water
1 ea 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 tb Parsley, minced
2 tb Chives, minced
1/4 c Walnuts, chopped
Salt & pepper
-----VINAIGRETTE-----
1/3 c Nut oil
1/4 c Safflower oil
1/4 c White wine vinegar
Juice of 1/2 lemon
2 ts Dijon mustard
Black pepper
1 t Mixed herbs
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.
