INGREDIENTS
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1 cup wild rice
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Kosher salt
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2 tablespoons butter, divided
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2 tablespoons extra-virgin olive oil, divided
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6 ounces shiitake mushrooms, stemmed, sliced
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6 ounces oyster mushrooms, sliced
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1 large onion, chopped
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1/2 large dried ancho chile, stemmed and finely chopped
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1 cup brown basmati rice
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2 1/2 cups chicken stock
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2 bay leaves
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1/4 cup chopped fresh Italian parsley
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Sherry vinegar, to taste