Preparing this recipe takes some pre-planning because the wild and brown rice need to be soaked for several days. Begin by placing the wild rice and brown rice in a fine mesh colander and rinse them well with cold water. Transfer the rinsed rice to a medium bowl and add enough water to cover the rice by an additional one inch. Set the bowl aside and leave the rice to soak at room temperature for 24 hours. Drain the soaking rice in a fine mesh colander, rinse the rice with cold water, and leave it to drain. Return the rice to the bowl, cover it with enough water to cover the rice by an additional one inch, and then set aside at room temperature for an additional 24 hours. Repeat the soaking, rinsing, and soaking procedure for 72 or more hours or until the rice has softened and started to split. When the rice has begun to split and it is tender enough to eat, transfer it to the fine mesh colander, drain it well. Transfer the rice to a large bowl and set it aside while preparing the vegetables.
Using a vegetable peeler, peel the stems of the asparagus, and then thinly slice the asparagus on the diagonal. Add the asparagus to the bowl of rice. Cut the mushrooms in half lengthwise, then thinly slice them, and add them to the bowl of rice. Add the red pepper, celery, green onion, parsley, and dill, and toss gently to combine. In a small bowl, place all of the remaining ingredients, and whisk well to combine. Pour the wet ingredients over the rice mixture and toss thoroughly to coat the mixture with the dressing. Taste and adjust the seasonings, to taste. Set the mixture aside for 15-20 minutes to allow the flavors to blend and then toss again just before serving.
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