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Marinated Wild Rice with Mushrooms

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C
    MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3 c Water

    2. 1 ea Vegetable bouillon cube

    3. 1/2 c Wild rice

    4. 1/2 c Long-grain rice

    5. 4 oz Porcini mushrooms

    6. 1 c Mushrooms, sliced

    7. 1 c Carrots, julienned

    8. 3 tb Parsley, minced

    9. 2 tb Chives, minced

    10. 1/4 c Walnuts, chopped

    11. Salt & pepper --VINAIGRETTE-- 1/3 c Nut oil

    12. 1/4 c Safflower oil

    13. 1/4 c White wine vinegar

    14. 1/2 lemon

    15. 2 ts Dijon mustard

    16. Black pepper 1 ts Mixed herbs

    Instructions Jump to Ingredients ↑

    1. 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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