Wild Rice & Mushroom Salad - cooking recipe

Ingredients

8 cups water
2 cups wild rice
4 cups mixed mushrooms
1 small onion, chopped
1 stalk celery, diced
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped

Preparation

In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
Drain rice and place in a large bowl.
In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
Toss veggie mixture with rice. Let cool.
Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.