NUTTY WILD RICE WITH MUSHROOMS

[Guest guest]

Makes 6 servings

A cold dish suffused with nutty, sophisticated flavours, this is good

served warm or at room temperature.

 

· 1 vegetable bouillon cube

· 1/2 cup wild rice

· 1 /2 cup long-grain brown rice

· 2 ounces dried shiitake, maitake, or porcini mushrooms

· 1 cup sliced crimini or baby bella 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 natural, low-fat vinaigrette

· Salt and freshly ground pepper to taste

 

Combine 3 1/2 cups water and the bouillon cube in a heavy saucepan

and bring to a simmer. Stir in the wild and brown rice. Cover and

simmer gently until the water is absorbed, about 45 minutes. Let the

rice cool to room temperature.

Meanwhile, soak the mushrooms in hot water for 15 minutes, then

drain.

If using shiitakes, trim and discard their tough stems. Slice the

shiitakes or porcinis into narrow strips.

Heat a non-stick skillet. Combine the fresh mushrooms in the skillet

with a little water, then cover and " sweat " them over medium heat

until just wilted, about 3 minutes.

Combine the fresh and reconstituted mushrooms in a large mixing bowl

with the rice mixture and all the remaining ingredients. Serve warm

or at room temperature.