Marinated Wild Rice With Mushrooms

[Guest guest]

I'm eager to try this recipe. I'd use seasoned rice wine vinegar instead

of the vinaigrette, though. kathleen

 

* Exported from MasterCook *

 

Marinated Wild Rice With Mushrooms

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 90

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 vegetable bouillon cube

1/2 cup wild rice

1/2 cup long-grain brown rice

4 ounces fresh shiitake or porcini mushrooms

1 cup sliced small white mushrooms

1 cup carrot

cut into 1 1/2-inch-long matchsticks

3 tablespoons minced fresh parsley

2 tablespoons minced fresh chives or scallions

1/4 cup finely chopped walnuts

1/3 cup Nutty Vinaigrette

(see separate recipe)

salt and freshly ground pepper -- to taste

 

Makes 6 servings

 

A cold dish suffused with nutty, sophisticated flavors.

 

Combine 3 cups of water and the bouillon cube in a heavy saucepan and bring

to a boil. Stir in the wild and brown rice and return to a boil. Lower

the heat, cover, and simmer until the water is absorbed, about 45

minutes. Let the rice cool to room temperature.

 

Trim the tough stems off the shiitakes, if using. Slice the shiitakes or

porcinis into narrow strips. Heat a nonstick skillet. Combine the wild

and white mushrooms in the skillet, cover, and " sweat " them over moderate

heat until just wilted. Combine in a large mixing bowl with the rice and

all the remaining ingredients. Cover and marinate for 2 hours or so before

serving. If making this ahead, marinate in the refrigerator, then take out

about an hour before serving to bring to room temperature.

 

Calories: 258, Total fat: 8 g, Protein: 7 g, Cholesterol: 0 g, Sodium: 97

mg, Carbohydrate: 38 g

 

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