Wild Rice And Chanterelle Salad With Goat Cheese
- 8 cups water
- 2 cups wild rice
- 2 teaspoons salt or to taste
- 1 bay leaf
- 12 sprigs thyme
- 4 teaspoons grapeseed oil
- 2 pounds chanterelle mushrooms cleaned, trimmed, and chopped
- 1/2 cup olive oil
- 6 tablespoons balsamic vinegar
- 4 large shallots sliced very thinly
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 2 teaspoons fresh thyme coarsely chopped
- 2 teaspoons freshly-ground black pepper
- 1 cup dried cherries
- 1 cup chopped walnuts
- 1 pound stemmed arugula
- 8 ounces fresh white goat cheese crumbled
Wash the rice thoroughly under cold water for about two minutes. Bring the water to a boil and add the salt and herbs. Add the wild rice and simmer for bout 40 minutes, or until it's tender. Drain the rice. Remove the bay leaf and they thyme and allow the rice to cool.
Heat the grapeseed oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned, stirring occasionally. Remove from the heat, drain, and set aside.
Whisk the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper together with a whisk. Taste, and season with salt to taste. Add the dried cherries.
Combine the rice in a salad bowl with the mushrooms and walnuts. Toss with the vinaigrette and cherries.
Serve the rice on a platter topped with the greens and sprinkled with goat cheese.
This recipe yields ?? servings.
There are many summer days when I don't want to grill, but I do want to dine well. This salad, a glass of very cold and very dry white wine, plus a crusty loaf of bread, fill the bill elegantly. Take a little care when serving it. I recommend an al fresco setting, a lighted candle in a hurricane lamp, and some good music.