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WILD RICE WITH MUSHROOMS
Makes 6 servings

A cold dish suffused with nutty, sophisticated flavors, this is good served warm or at room temperature.
1 vegetable bouillon cube
1/2 cup wild rice
1 /2 cup long-grain brown rice
2 ounces dried shiitake, maitake, or porcini mushrooms
1/4 cup finely chopped walnuts
1/3 cup natural, low-fat vinaigrette
1 cup sliced crimini or baby bella mushrooms
1 cup carrot, cut into 1 1/2-inch-long matchsticks
3 tablespoons minced fresh parsley
2 tablespoons minced fresh chives or scallions
Salt and freshly ground pepper to taste

DIRECTIONS:

Combine 3 cups water and the bouillon cube in a heavy saucepan and bring to a simmer. Stir in the wild and brown rice. Cover and simmer gently until the water is absorbed, about 40 minutes. Let the rice cool to room temperature.

Soak the mushrooms in hot water for 15 minutes, then drain. Slice the shiitakes or porcinis into narrow strips.

Heat a nonstick skillet. Combine the fresh mushrooms in the skillet with a little water, then cover and cook them over medium heat until just wilted, about 2-3 minutes.

Combine the fresh and cooked mushrooms in a large mixing bowl with the rice mixture and all the remaining ingredients. Serve.