Wild Rice With Mushrooms, Cranberries And Walnuts

• Salt
• 2 cups wild rice
• 1 cup wheat berries, soaked in 3 cups water overnight and drained
• 3/4 cup dried cranberries
• 2 tablespoons canola oil or other neutral oil
• 6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)
• Freshly ground black pepper
• 1 1/2 cups chopped walnuts
• 2 small shallots, minced
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons walnut oil

1. Bring two medium pots salted water to a boil over high heat.
2. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
3. While grains cook, put cranberries in small bowl, and cover with hot water.
4. Soak 15 minutes, drain, and chop.
5. Set aside.
6. Heat canola oil in a medium skillet over medium heat.
7. Add mushrooms, and saute, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes.
8. Season lightly with salt and pepper, and transfer to a warm serving bowl.
9. Stir in walnuts, shallots, parsley and cranberries.
10. When grains are tender, drain them, and add them to bowl.
11. Drizzle with walnut oil, and toss gently.
12. Taste and add salt and pepper if necessary.
13. Serve warm or at room temperature.

salt, wild rice, water, cranberries, canola oil, portobello mushrooms, freshly ground black pepper, walnuts, shallots, flatleaf, walnut oil

Taken from cooking.nytimes.com/recipes/241 (may not work)