Recipes

[LuvAutumn]

I did a search for recipes with wild rice and this one sounds so good. I plan on making it this weekend.

Wild Rice with Roasted Green Beans

1 cup wild rice

1 cup brown rice

1 lb fresh green beans, ends trimmed and cut to 1" pieces

1 onion diced

10 oz portabella, baby bella or white mushrooms, diced into large chunks

1 cup dried cranberries

extra berries for garnish

salt & pepper

Vinaigrette

4 T good olive oil

2 T red wine vinegar or cider vinegar

1/2 tsp Dijon mustard

salt & pepper

Heat oven to 400.

Bring a large pot of water to boil. Add 3 T of salt and add the wild rice. Cook for 15 minutes. Add the brown rice and cook an additional 45 minutes or until the rice is chewy and tender. You may need to add more water as it is cooking for the rice to remain submerged. Drain the rice and return it to the pot until you are ready to prepare the salad.

Arrange the beans on a sheet pan and coat with good olive oil, salt and pepper. Turn to coat evenly. Roast for about 20-25 minutes, turning after 10 minutes, until beans have brown spots and are shriveled. Set aside to cool.

Heat 1 tsp of oil on medium heat and saute onions until they become translucent. Add the mushrooms. Saute until the mushrooms have released all of their liquid, the liquid has boiled off and they are golden brown.

Combine the rice, cranberries, green beans, onions and mushrooms in a large bowl. Whisk together all the ingredients for the vinaigrette and toss with the salad.

This salad can be served at room temperature, hot or cold, although the flavor improves the longer it sits.

Garnish with extra cranberries. Serves 6-7

Note: If you can only find wild rice in a mix with other rice use 1 1/2 cups of the wild rice and eliminate the brown rice. It is best to dress the rice while it is still warm so the rice will absorb some of the vinaigrette.