Recipe - Marinated Wild Rice With Mushrooms

3 cup Water
1 Vegetable bouillon cube
One half cup Wild rice
One half cup Longgrain rice
4 ounce Porcini mushrooms
1 cup Mushrooms, cut or sliced up
1 cup Carrots, julienned
3 tablespoon Parsley, minced
2 tablespoon Chives, minced
One fourth cup Walnuts, chopped
Salt & pepper

VINAIGRETTE
1/3 cup Nut oil
One fourth cup Safflower oil
One fourth cup White wine vinegar
Juice of One half lemon
2 teaspoon Dijon mustard
Black pepper
1 teaspoon 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.