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Wild Rice, Orzo and Mushroom Salad Recipe

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This recipe for Wild Rice, Orzo and Mushroom Salad is from Hey, Grandma, do you have the recipe for...?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound wild rice
Salt
¼ cup olive oil
8-10 ounce fresh mushrooms, sliced thin
½ pound orzo or riso (about 1 cup)
Ground pepper to taste
¼ cup finely chopped parsley
Directions:
Directions:
Rinse wild rice and drain well. Bring about 6 cups of water to a boil and add salt. Add rice and cook partially covered until the rice is tender and "blossoms," 40 to 50 minutes. Drain.

While rice is cooking, put 1 tbsp olive oil in a heavy saute pan and add half the mushrooms. Cook over moderate heat until the mushrooms give up their liquid and it then evaporates. Place the cooked mushrooms into a large mixing bowl. Heat another tbsp of oil in the pan and add the rest of the mushrooms. Repeat the process.

Add drained wild rice to the cooked mushrooms and stir to coat with oil.

Bring about 4 cups of water to a boil and add salt. Add orzo and cook about 9 minutes or until tender, then drain. Add orzo to the wild rice and mushrooms. Add remaining oil, plus salt and pepper to taste. Add parsley. Toss and stir to blend thoroughly. Serve at room temperature.
Personal Notes:
Personal Notes:
Madre's book says ¼ finely chopped parsley - cup? bunch?

 

 

 

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