Wild Rice a lá Portale

Serves 6

Try to make this dish with naturally grown, hand-harvested wild rice. It is wonderful both as a hot side and as a salad.

Cook grains separately in boiling water until tender, ½ to 1 hour for the rice, 15 to 30 minutes for barley or oats. Test and cook until just tender.

• 1 c. wild rice
• ½ c. whole rolled oats or barley

Meanwhile, put the cranberries in a small bowl and cover with warm water. Set aside.
Sliver some of the mushrooms for appearance, dice the balance. Sauté mushrooms until they soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a serving bowl.

• ½ c. dried cranberries, coarsely chopped
• 1 ½ c. diced Portobello or other mushrooms
• 1 Tbs. light flavorless vegetable oil

Add the walnuts, shallots, and parsley to the bowl containing the mushrooms. When the cranberries are soft, drain them and add them to the bowl. When the oats and wild rice are tender, drain them and add them to the bowl.

• 1 c. chopped walnuts
• 2 shallots, peeled and minced
• 1 Tbs. or more chopped flat leaf parsley

When all the ingredients have been added, drizzle the mixture with the walnut oil and toss gently. Taste, and adjust the seasoning with salt and pepper if necessary. Serve while still warm or at room temperature.

• 1 Tbs. walnut oil

Alfred Portale Simple Pleasures (William Morrow, 2004)