MARINATED WILD RICE WITH MUSHROOMS

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 ts Mixed herbs 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 till combined. Shake well before each use. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008