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Wild Rice Salad with Mushrooms, Celery Root, and Pine Nuts
Ingredients
  • 14 ounces wild rice (about 2 ⅓ cups; 396g)
  • Chicken stock, vegetable stock, or water, for cooking the rice (see notes)
  • Kosher salt and freshly ground black pepper
  • ¼ cup (60ml)  vegetable oil
  • 10 ounces (280g) cremini mushrooms, thinly sliced
  • 1 ounce (30g) dried mushrooms, such as porcini, soaked in boiling water, then drained, squeezed, and chopped (optional)
  • 4 sprigs thyme
  • One 12-ounce ( 340 g) medium celery root, peeled and cut into ¼-inch dice (about 1 ⅓ cups diced)
  • One 8-ounce ( 225 g) yellow onion, cut into ¼-inch dice
  • Two 2-ounce ( 55g) ribs celery, diced
  • 3 ounces (85g) pine nuts, toasted
  • 2 tablespoons minced flat-leaf parsley leaves and tender stems
  • 2 tablespoons minced chives
  • ¼ cup (60ml) apple cider vinegar, or to taste
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