Marinated Wild Rice with Mushrooms

• 3 cups water
• 1 each vegetable stock cubes
• 1/2 cup wild rice
• 1/2 cup long grain rice
• 4 ounces mushrooms, porcini
• 1 cup mushrooms sliced
• 1 cup carrots julienned
• 3 tablespoons parsley leaves minced
• 2 tablespoons chives minced
• 1/4 cup walnuts chopped
• 1 x salt and black pepper
• 13 cup vegetable oil nut
• 1/4 cup safflower oil
• 1/4 cup white wine vinegar
• 1 x lemon juice only
• 2 teaspoons dijon mustard
• 1 x black pepper
• 1 teaspoon mixed herbs

1. Combine water and bouillon cube in a heavy pot and bring to a boil.
2. Stir in the rices and return to a boil.
3. Lower heat, cover and simmer for 45 minutes, until the water has been absorbed.
4. Let rices cool to room temperature.
5. Slice all the mushrooms and sweat them in a skillet over moderate heat until they are just wilted.
6. Combine in a large mixing bowl with the rice and add remaining ingredients, including vinaigrette.
7. Cover and marinate for 2 hours before serving.
8. If making ahead, put in fridge and take it out 1 hour before serving.
9. VINAIGRETTE: Combine all ingredients in a cruet and shake until combined.
10. Shake well before each use.

water, vegetable stock cubes, wild rice, long grain rice, mushrooms, mushrooms, carrots, parsley, chives, walnuts, salt, vegetable oil nut, safflower oil, white wine vinegar, lemon juice only, mustard, black pepper, mixed herbs

Taken from recipeland.com/recipe/v/marinated-wild-rice-mushrooms-37443 (may not work)