Instructions

In a heavy saucepan, combine rice and water (with salt and oil). Cover and bring to a boil. Reduce heat nd simmer for about 45 minutes. Uncover and fluff with fork and cook an additional 5 minutes. Drain off any excess water and let cool. Alternately, use a rice cooker and follow instructions for wild rice.

In a large saute pan, heat up 3 Tbs olive oil and add mushrooms. Cook until lightly browned about 5 minutes. Remove mushrooms to a large bowl. Return pan to stovetop and adjust heat to medium low. Add walnuts or pecans and toast for 3-4 minutes until lightly toasted. Place nuts onto a cutting board and rough chop. Add nuts to the bowl with mushrooms.

In a small jar, combine 1/4 cup sherry vinegar, dry mustard, cayenne pepper and black pepper. Add 1/2 cup olive oil. Place a lid on the jar and shake well until the vinaigrette is emulsified. Add salt to desired taste.

Place the rice, celery, onions and herbs into the bowl with the mushrooms and nuts. Add half of the vinaigrette and toss well. Can be chilled ahead. Just before serving add additional dressing to taste preference. If chilling ahead of time, I think it is best to let it get to room temperature for about an hour before serving.