3 c Water 1 ea Vegetable bouillon cube 1/2 c Wild rice 1/2 c Long-grain rice 4 oz Porcini mushrooms 1 c Mushrooms, sliced 1 c Carrots, julienned 3 tb Parsley, minced 2 tb Chives, minced 1/4 c Walnuts, chopped Salt & pepper --------------------------------VINAIGRETTE-------------------------------- 1/3 c Nut oil 1/4 c Safflower oil 1/4 c White wine vinegar Juice of 1/2 lemon 2 ts Dijon mustard Black pepper 1 ts Mixed herbs Combine water & bouillon cube in a heavy pot & bring to a boil. Stir in the rices & return to a boil. Lower heat, cover & simmer for 45 minutes, until the water has been absorbed. Let rices cool to room temperature. Slice all the mushrooms & sweat them in a skillet over moderate heat until they are just wilted. Combine in a large mixing bowl with the rice & add remaining
ingredients, including vinaigrette. Cover & marinate for 2 hours before serving. If making ahead, put in fridge & take it out 1 hour before serving. VINAIGRETTE: Combine all ingredients in a cruet & shake till combined. Shake well before each use.
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