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Mushroom and Leek Wild Rice Salad

Mushroom and Leek Wild Rice Salad

The other day when I was going through my pantry I came across some wild rice and I realized that it had been a while since I had done anything with wild rice. Thinking that, I just had to do something with it and I was thinking about a whole grain style salad. Although I had a few ideas, the one that I kept coming back to was a mushroom and wild rice salad that would also indulge my obsession with mushrooms. My normal starting place for mushrooms is to saute some onions, add garlic, then the mushrooms followed by a herb. Leeks had been on my mind recently and I wanted to change things up a bit so I replaced the onion with leeks and I figured that the green that the leeks brought would lighten the dish up a bit. For the herb I went with thyme which goes really well with the earthiness of the mushrooms. I often like to add nuts to a salad like this and I was going to go with walnuts but when I was at the store I noticed some chestnuts which would add a nice sweetness to the dish. The final component was a dressing and a balsamic vinaigrette was at the top of my list. I served the mushroom and leek wild rice salad on a bed of arugula and formed the salad using ramekins.

Mushroom and Leek Wild Rice Salad

(makes 4 servings)
Printable Recipe

Ingredients:
1 cup wild rice
2 cups vegetable broth (or chicken)
1 tablespoon oil
3 leeks (cleaned and sliced)
2 cloves garlic
8 ounces mushrooms (sliced) - I used a mix of cremini, shiitake and oyster
1 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup roasted chestnuts (coarsely chopped)
1/4 cup balsamic vinaigrette

Directions:
1. Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 40-50 minutes and remove from heat.
2. Heat the oil and melt the butter in a pan.
3. Add the leeks and saute until tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-14 minutes.
6. Mix the wild rice, mushrooms, chestnuts and balsamic viniagrette.

Similar Recipes:
Mushroom and Thyme Farro Salad
Teriyaki Mushroom Salad
Roasted Portobello Mushroom Salad with Honey Dijon Dressing
Chicken and Chanterelles on Spinach and Wild Rice
Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

Take a look at the No Croutons Required grains round up on Lisa's Kitchen.

22 comments:

Natalie said...

Brilliant, as usual! I just bought some wild rice too, love mushrooms, and am fairly inexperienced with chestnuts. It sounds and looks delightful!

NW Mom said...

This looks absolutely astounding! Your creativity seems endless and always leaves me amazed. Beautiful.

Healthy Mamma said...

This salad is calling my name!
I love the combonation of mushrooms and the addition of chestnuts is really wonderful. I'll have to give this one a try.

Quirky Jessi said...

That looks so delicious. At first glance, I wrote it off as a "fancy dish" because it looks very put together and like something in a restaurant, but I'm glad I scanned over the ingredient list and instructions....it's not as complicated as it looks! I saved this one to try. :D

Velva said...

A very flavorful, healthy salad. Delicious.

Velva

Sara said...

I love how you describe the thought process behind creating a dish. This looks fantastic and I think it would be a great accompaniment to chicken and other meats. Thank you for sharing!

Rosa's Yummy Yums said...

That is such a flavorful salad!

Cheers,

Rosa

Benedetta said...

This looks very good!Nice blog! I am following u!

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and let me know what u think!!

♥peachkins♥ said...

Oh I love your photo of this dish!

polwig said...

This looks so good... I think my mom used to make something similar, in other words there is a similar comfort food registered somewhere in my memory, delishious

Sarah said...

Beautiful presentation and simple but effective combination. Lovely Kevin.

Rocky Mountain Woman said...

How lovely! I love love love wild rice and am always looking for a new way to prepare it...

outstanding!

Jennifer and Jaclyn @ sketch-free vegan said...

Yummy! I am currently obsessed with arugula. You really feel like you're eating natural greens when you eat them. I like the presentation!

Ana Powell said...

Yummy and so fabulous.
Have a great weekend ♥

Medifast Coupons said...

After the holidays seasons bulk eating, this salad is a refreshing change. The wild rice is a great contrast to the lettuce. Wonderful!

tareh said...

nomnomnomnommmssss

Anu Menon said...

ahhhh... very interesting to look at... i have everything except the leeks and im still gonna make it !

Shelby said...

This looks delish and very flavorful! Mushrooms are one of my very favorite foods to eat!

Sarah @ Flavoropolis said...

Wow. This looks fantastic. I've just discovered your blog and I love your presentation style!
I've never cooked with chestnuts before, but they seem like an amazing addition to this salad. It's nice to see someone using chestnuts outside of the holiday season too.

Johanna GGG said...

beautiful salad and wonderful flavours - would make a great celebration dinner!

Anonymous said...

Just made this. It was great. I used a rehydrated wild mushroom mix, subbed in black walnuts for chestnuts, and deglazed the leeks/garlic/mushroom with a little white wine.

Absolutely divine. Thanks for the recipe!

Mushrooms Canada said...

Gorgeous Kevin! I love using thyme with mushrooms as well. I find my magic blend is usually thyme and rosemary. Genius to form the mushroom mixture in ramekins before plating it on the salad!
- Brittany

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