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Marinated Wild Rice With Mushrooms


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  • 3 cups water
  • 1 vegetable bullion cube
  • 1 cup wild rice
  • 4 ounces fresh shiitake mushrooms
  • 1 cup sliced small mushrooms
  • 1 cup carrot julienne style
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh chives or scallions
  • 1/4 cup finely-chopped walnuts
  • 1/3 cup Nutty Vinaigrette (listed below)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/3 cup walnut oil
  • 1/4 cup safflower oil
  • 1/4 cup wine vinegar
  • Juice of 1/2 lemon
  • 2 teaspoon Dijon mustard
  • Freshly-ground black pepper to taste
  • 1 teaspoon mixed dried herbs


Servings 6


Step 1

Combine water and bullion cubes in heavy sauce pan, bring to a boil. Stir in the rice and bring to a boil once again. Lower heat, cover and simmer until water is absorbed, about 45 minutes. Let rice cool to room temperature.

Trim off tough shiitake stems and slice tops into narrow strips. Heat non-stick skillet and combine the wild and white mushrooms. Cover and sweat them over moderate heat until just wilted. Combine in a large mixing bowl with rice, carrot, parsley, chives, walnuts and vinaigrette. Add salt and pepper. Cover and marinate 2 hours or so.

Nutty Vinaigrette: Combine in a cruet or bottle with tight fitting lid and shake well. Shake again before each use. (Makes 1 cup)

This recipe yields 6 servings.

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