Categories: Salads, Rice, Appetizers 
      Yield: 6 servings 
  
      3 c  Water 
      1 ea Vegetable bouillon cube 
    1/2 c  Wild rice 
    1/2 c  Long-grain rice 
      4 oz Porcini mushrooms 
      1 c  Mushrooms, sliced 
      1 c  Carrots, julienned 
      3 tb Parsley, minced 
      2 tb Chives, minced 
    1/4 c  Walnuts, chopped 
           Salt & pepper 
 
--------------------------------VINAIGRETTE-------------------------------- 
    1/3 c  Nut oil 
    1/4 c  Safflower oil 
    1/4 c  White wine vinegar 
           Juice of 1/2 lemon 
      2 ts Dijon mustard 
           Black pepper 
      1 ts Mixed herbs 
  
  Combine water & bouillon cube in a heavy pot & bring to a boil.  Stir 
  in the rices & return to a boil.  Lower heat, cover & simmer for 45 
  minutes, until the water has been absorbed.  Let rices cool to room 
  temperature. 
  Slice all the mushrooms & sweat them in a skillet over moderate heat 
  until they are just wilted.  Combine in a large mixing bowl with the 
  rice & add remaining ingredients, including vinaigrette.  Cover & 
  marinate for 2 hours before serving.  If making ahead, put in fridge 
  & take it out 1 hour before serving. 
  VINAIGRETTE:  Combine all ingredients in a cruet & shake till 
  combined. Shake well before each use.