Recipe courtesy of Cory Schreiber
Save Recipe Print
Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Vinaigrette:

Directions

To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.

In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.

To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.

In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.

To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Fall Salad

Recipe courtesy of Tyler Florence

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword