Recipes Salads Wild Rice with Mushrooms, Cranberries, and Chestnuts 4.0 (2) 3 Reviews With just enough cranberries in each bite to balance out the earthiness in the rice blend and mushrooms, this rice salad can be served warm or at room temperature. By Alecia Moore Alecia Moore Alecia Moore (aka recording artist and songwriter Pink) is a winemaker and co-owner of the Two Wolves Estate Vineyard in Santa Ynez Valley in Santa Barbara County. She is a hands-on wine grower who is passionate about organic farming. When she is not touring, picking and hand-sorting grapes, or making wine, Alecia takes cooking classes on vacation.Experience: Alecia Moore's love affair with wine began in her twenties when she experienced her first taste of Châteauneuf-du-Pape. She has dedicated almost a decade of her life to her passion project: wine growing and organic farming. As she toured the world, Alecia quietly took winemaking courses through the Wine and Spirit Education Trust (WSET) and at the University of California at Davis. In 2013, she and her husband Cary Hart bought an organic vineyard in Santa Ynez Valley and set about building a winery on the 250-acre property. Alecia spent five years toiling in the vineyards alongside her crew before releasing her first set of wines under the label Two Wolves. When Alecia is not touring, working in the vineyard, or collaborating on holiday feasts with her chef Robbie Grantham-Wise, she takes cooking classes for vacation.Education: Alecia took winemaking courses at the University of California at Davis and with the Wine and Spirit Education Trust (WSET). Food & Wine's Editorial Guidelines and Robbie Grantham-Wise Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Active Time: 1 hrs 10 mins Total Time: 1 hrs 30 mins Yield: 6 to 8 Ingredients 1 1/2 cups uncooked wild rice blend (such as Lundberg) (about 9 ounces) 2 3/4 cups chicken broth, divided 2 bay leaves 1 1/2 teaspoons kosher salt, divided 3 tablespoons olive oil, divided 2 leeks, trimmed, halved lengthwise, and finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 2 shallots, finely chopped 3 garlic cloves, finely chopped 2 teaspoons finely chopped fresh sage 1 teaspoon fresh thyme leaves 1 pound fresh wild mushrooms, cut into large pieces 1 cup unsweetened dried cranberries 1 cup roasted and peeled whole chestnuts (such as Gefen), or toasted pecans, chopped 1 tablespoon white truffle oil, optional Fresh sage leaves, for garnish Directions Stir together rice, 2 1/2 cups chicken broth, bay leaves, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until liquid is absorbed, 40 to 45 minutes. Remove from heat, and let stand, covered, until rice is tender, about 10 minutes. Fluff with a fork, and set aside. While rice cooks, heat 2 tablespoons oil in a large skillet over medium. Add leeks, carrots, celery, shallots, and garlic, and cook, stirring occasionally, until leeks are crisp-tender, about 8 minutes. Add chopped sage and thyme leaves, and cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms and remaining 1 tablespoon oil, and cook, stirring often, until mushrooms are tender and lightly browned, 10 to 15 minutes. Transfer mushroom mixture to a large bowl; fold in wild rice, cranberries, chestnuts, remaining 1/4 cup chicken broth, remaining 1 1/4 teaspoons salt, and, if using, truffle oil until well mixed. Transfer to a serving dish, and top with sage leaves. Make Ahead This rice salad can be made 2 days ahead and refrigerated. Bring to room temperature and garnish with sage just before serving. Rate it Print