Annapolis, Maryland's Gourmet Food Market. Call Us (410) 263-1324

the highest quality products, infused with the story of the people who made them.


Wild Rice & Chanterelle Salad with Fresh Chevre

Here’s a hearty salad that can be a satisfying vegetarian or gluten-free entrée or if you’d like toss in some shredded cooked chicken breast or duck confit. Sherry vinegar plays a key role in this vinaigrette as it is not as acidic as red wine vinegar and not overly sweet like balsamic. But, in a pinch you can substitute just be sure to adjust with more sweetness or more acidity. Serves 4


  • 8 cup water
  • 2 cup wild rice
  • 2 tsp salt; plus more to taste
  • 1 bay leaf
  • 12 sprigs thyme
  • 4 tsp grapeseed or canola oil
  • 2 lb chanterelle or portobello mushrooms; wiped clean
  • vinaigrette:
  • 1/2 cup olive oil
  • 6 Tbs sherry vinegar
  • 4 lg shallots; thinly sliced
  • 2 tsp fennel seeds; toasted and cracked
  • 2 tsp cumin seeds; toasted and cracked
  • 2 tsp fresh thyme leaves; coarsely chopped
  • 2 tsp freshly ground black pepper
  • 1 cup mixed dried fruits
  • 1 cup chopped walnuts; toasted
  • 1 lb stemmed arugula or watercress; washed dried
  • 8 oz fresh chevre crumbled, goat cheese


  • Method To prepare the rice:
  • 1. Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
  • 2. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
  • To make the vinaigrette:
  • 1. In a small bowl whisk together the olive oil, sherry vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
  • 2. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
  • 3. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the crumbled goat cheese.
Tried this recipe?Let us know how it was!

Share this:

Search Recipes

Shop our vast selection of gourmet foods for your next dinner.

Get Notified

Get immediate email notifications of new recipes. Enter your email below to sign up.