How To make Marinated Wild Rice with Mushrooms
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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INGREDIENTS
16 ounces (454 g) small button mushrooms
2 Tablespoons (30 ml) olive oil
4 cloves (4 cloves) garlic , chopped or crushed
1 (1 ) medium onion , minced
1/2 cup (120 ml) chicken stock or white wine
Zest from 1 medium lemon
1 tablespoon (15 ml) lemon juice
1/2 teaspoon (2.5 ml) chili flakes , or taste
4 tablespoons (60 ml) butter , divided
2 tablespoons (30 ml) chopped parsley
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
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Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
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