Wild Rice And Mushroom Salad With Dried Fruit, Goat Cheese And Walnuts Recipe

Name: Wild Rice And Mushroom Salad With Dried Fruit, Goat Cheese And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Water to cook rice in; 2 cups wild rice; 2 teaspoons salt, plus more to taste; 1 bay leaf; 12 sprigs thyme; 4 teaspoons grapeseed or canola oil; 2 pounds chanterelle or portobello mushrooms, wiped clean and chopped; Vinaigrette:; 1/2 cup olive oil; 6 tablespoons balsamic vinegar; 4 large shallots, thinly sliced (can substitute green onions); 2 teaspoons fennel seeds, toasted and cracked; 2 teaspoons cumin seeds, toasted and cracked; 2 teaspoons coarsely chopped fresh thyme leaves; 2 teaspoons freshly ground black pepper; 1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots; 1 cup chopped walnuts, toasted; 1 pound stemmed arugula or watercress or any greens; 8 ounces fresh white goat cheese, crumbled (about 1 cup)

Servings: persons

Water to cook rice in
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
2 pounds chanterelle or portobello mushrooms, wiped clean and chopped
Vinaigrette:
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced (can substitute green onions)
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress or any greens
8 ounces fresh white goat cheese, crumbled (about 1 cup)

1
To prepare the rice: Cook according to package directions and add the salt, bay leaf, and thyme. Simmer until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
2
In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
3
To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
4
In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
5
To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

1143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Water to cook rice in, 2 cups wild rice, 2 teaspoons salt, plus more to taste, 1 bay leaf, and more.

Yes, Wild Rice And Mushroom Salad With Dried Fruit, Goat Cheese And Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Rice And Mushroom Salad With Dried Fruit, Goat Cheese And Walnuts

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