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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Marinated Wild Rice with Mushrooms |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Marinated Wild Rice with Mushrooms |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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
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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