Cool Wild Rice and Mushrooms
Canada's central northern lakes and marshes provide us with the finest fragrant long-grain wild rice.
Ingredients
- 2 cups (500 mL) wild rice
- 4 cups (1 L) chopped mushrooms (about 10 oz/300 g)
- 1 small onion, chopped
- 1 stalk celery, diced
- 1/4 cup (60 mL) olive or vegetable oil
- 3 tbsp (45 mL) sherry vinegar or wine vinegar
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 cup (60 mL) chopped fresh parsley
- 1/4 cup (60 mL) chopped fresh chives
Preparation
In saucepan, bring 8 cups/2 L water to boil; add rice and boil gently until tender and some but not all of the grains have burst open, about 30 minutes. Drain; transfer to bowl.
In saucepan, stir together mushrooms, onion, celery, oil, vinegar, salt and pepper; bring to a boil. Reduce heat to medium and simmer until mushrooms are tender, about 5 minutes.
Scrape over rice and mix well; let cool. Stir in parsley and chives.
Makes 8 to 12 servings.
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