Nutty Wild Rice with Mushrooms
Rich with nutty, invigorating flavors, this wild rice and mushroom pilaf 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 baby carrots, quartered lengthwise
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh chives or scallions
- 1/4 to 1/2 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 nonstick 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.