3 c  Water
1    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.