Two-Rice Salad With Shiitakes, Leeks, And Oranges
|Dried shiitake mushrooms||3⁄4 Ounce (About 3/4 Cup)|
|Uncooked wild rice||6 Ounce (1 1/4 Cups)|
|Uncooked long grain white rice||3⁄4 Cup (12 tbs)|
|Leeks||3 Medium, cleaned, quartered, and sliced to about 2 cups|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh / Frozen)|
|Red bell pepper||1 Medium, halved, seeded and sliced into 3/4 x 1/4 inch strips|
|Soy sauce||3 Tablespoon|
|Orange juice/Tangerine juice||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Walnut oil||1⁄4 Cup (4 tbs)|
|Chopped tarragon leaves/1 teaspoon dried tarragon, crumbled||1 Tablespoon (Fresh)|
|Freshly ground black pepper||To Taste|
|Oranges/Tangerines||2 Small, peeled, quartered and sliced|
To Soak Mushrooms: Place shiitakes and 1 cup water in a 4-cup mi-crowavesafe glass measure.
Microwave, covered, on high (100%) for 2 to 3 minutes, or until very hot.
Remove and steep mushrooms for at least 20 minutes.
Squeeze mushrooms, reserving broth.
Discard stems and slice thin.
To Cook Rice and Vegetables: Pour reserved mushroom broth, 3 3/4 cups water, and salt into a deep saucepan.
Rinse and drain wild rice.
Add to saucepan and bring to a boil.
Cover, reduce heat to medium-low, and simmer for 30 minutes.
Add white rice, cover, and continue simmering for 15 minutes, or until rice is almost tender and most of the water is absorbed.
Stir in leeks, corn, pepper strips, and shiitakes and simmer 5 to 10 minutes more.
The wild rice should be crunchy, the white rice tender, and the vegetables crisp.
Remove to a bowl and stir in soy sauce.
To Make Vinaigrette: In a medium bowl or jar, mix together juice, vinegar, walnut oil, and tarragon; season to taste with salt and pepper.
Pour 1 cup over rice mixture and toss well. (Rice may be refrigerated covered overnight.
Refrigerate remaining vinaigrette separately.)