Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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