Ingredients Jump to Instructions ↓

  1. 8 cups water

  2. 2 cups wild rice

  3. 2 teaspoons salt, plus more to taste

  4. 1 bay leaf

  5. 12 sprigs thyme

  6. 4 teaspoons grapeseed or canola oil

  7. 2 pounds chanterelle or portobello mushrooms, wiped clean and chopped

  8. 1/2 cup olive oil

  9. 6 tablespoons balsamic vinegar

  10. 4 large shallots, thinly sliced

  11. 2 teaspoons fennel seeds, toasted and cracked

  12. 2 teaspoons cumin seeds, toasted and cracked

  13. 2 teaspoons coarsely chopped fresh thyme leaves

  14. 2 teaspoons freshly ground black pepper

  15. 1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots

  16. 1 cup chopped walnuts, toasted

  17. 1 pound stemmed arugula or watercress

  18. 8 ounces fresh white goat cheese, crumbled (about 1 cup)

Instructions Jump to Ingredients ↑

  1. To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside. To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin , thyme, and pepper and season with salt. Add the dried fruits. In a salad bowl, combine the cooled wild rice , cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits. To serve, portion the salad onto a large platter, top with the greens , and sprinkle with the goat cheese.


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