Wild Rice & Mushroom Salad

• 8 cups water
• 2 cups wild rice
• 4 cups mixed mushrooms
• 1 small onion, chopped
• 1 stalk celery, diced
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped

1. In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
2. Drain rice and place in a large bowl.
3. In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
4. Toss veggie mixture with rice. Let cool.
5. Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.

water, wild rice, mixed mushrooms, onion, celery, olive oil, sherry wine vinegar, salt, black pepper, fresh parsley, fresh chives

Taken from www.food.com/recipe/wild-rice-mushroom-salad-432317 (may not work)