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.