Wild Rice Salad With Mushrooms, Celery Root, and Pine Nuts Recipe

Ingredients (14)

• 14 ounces wild rice (about 2 1/3 cups; 396g)
• Chicken stock, vegetable stock, or water, for cooking the rice (see note)
• Kosher salt and freshly ground black pepper
• 1/4 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 (340g) medium celery root, peeled and cut into 1/4-inch dice (about 1 1/3 cups diced)
• One 8-ounce (225g) yellow onion, cut into 1/4-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
• 1/4 cup (60ml) apple cider vinegar, or to taste