For this wild rice salad, I used wild lobster mushrooms here, as well as real-deal wild rice from Canada. Both are available online, but you can make this with any sort of wild rice or fresh mushrooms. You can also use Mediterranean touches like olive oil and balsamic vinegar if you'd rather.
Course: Side Dish
Author: Hank Shaw
2cupswater,meat broth or vegetable stock
A sprig of rosemary or some spruce or fir needles
1poundfresh mushrooms,cut into pieces
1small red onion,minced
2tablespoonschopped fresh sage
1/4cupunrefined canola oil or good olive or walnut oil
2tablespoonswalnut ketchup or Worcestershire sauce
About 1/4 pound of gruyere cheese,grated
Put the wild rice, broth, rosemary or spruce needles, and a healthy pinch of salt into a small pot and bring to a boil. When it boils, drop the heat back to a simmer and cook until the wild rice is tender, between 25 minutes and 50 minutes, depending on whether you have truly wild or cultivated wild rice. Drain and set aside.
While the rice is cooking, preheat the oven to 425°F. Slice the mushrooms into largish pieces you'd want to eat. Toss the mushrooms with the onion, half the sage and a little of the oil. Arrange in 1 layer on a baking sheet and salt well. Roast in the oven until the mushrooms are browning, about 20 minutes. If the mushrooms are done before the rice, move everything to the center of the baking sheet and cover with foil. Turn off the oven and set inside until the rice is done.
To serve, mix everything but the cheese in a bowl and season with salt, black pepper and the oil and walnut ketchup or Worcestershire sauce. Grate the cheese on top and serve at once.