Wednesday, April 1, 2009
Wild Rice Salad With Mushroom Ragout
This is a simple and flavorful wild rice salad using the mushroom ragout recipe that I posted yesterday. I like the fragrant of the wild rice when they are cooked and they taste great. You can add some soaked cranberries, raisins, toasted walnut or almonds to the salad, if you like.
Wild Rice Salad With Mushrooms Ragout
2 Cups of Mixed Wild Rice
1 Cup Mushrooms Ragout
4 Stalks Celery, thinly sliced
2 Tbsp Chopped Italian Flat Parsley
Balsamic Vinegar to taste
Freshly Ground Black Pepper
Sea Salt to taste
Cook the wild rice according to the packaging instructions. Cool completely and combine with the mushroom ragout, celery, parsley and season with balsamic vinegar, black pepper and sea salt. Serve at room temperature.