Side Pannel
Wild Rice And Barley Salad with Wild Mushrooms And Persimmon
Wild Rice And Barley Salad with Wild Mushrooms And Persimmon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetarian
Ingredients List
- 2 Leeks; washed well and cut
- -into 1/2-inch crosswise
- -slices
- 1 Clove garlic; minced
- 1 Fennel bulb; 1/4-inch dice
- 4 oz Chanterelle mushrooms;
- -halved
- 4 oz Cremini mushrooms; quartered
- -or substitute button
- -mushrooms
- 1/4 c Dry sherry; non-alcoholic
- -red wine or vegetable stock
- 2 ts Fresh thyme; minced
- 1 ts Sea salt
- 2 Fuyu Persimmon; cut into
- -small cubes
- 1 Celery root; peeled and cut
- -into small cubes, blanched
- -until crisp-tender, cooled
- 2 c Cooked wild rice
- 2 c Cooked pearl barley
- 1/2 c Hazelnuts; toasted and
- -coarsely chopped
- 1 c Tarragon-Dijon Dressing; see
- -recipe
- Salt and black pepper;
- -freshly ground to taste
- 2 tb Fresh parsley; chopped
Directions
GARNISH
Fresh tarragon leaves
Chopped fresh parsley
In a large saute pan or skillet, combine the leeks, garlic, fennel,
mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over
medium heat until the mushrooms are just tender, about 5 minutes. The leeks
and fennel will still be fairly firm. Let cool at room temperature.
In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon,
celery root, grains, and nuts. Fold in the dressing, mixing well. Add the
salt, pepper, and parsley. Pour onto a serving platter or individual plates
and garnish with the tarragon, parsley, and reserved 1/2 persimmon.
Makes 6 servings. Per serving without the dressing: 283cals, 4g fat. -est
by mc.
Fresh tarragon leaves
Chopped fresh parsley
In a large saute pan or skillet, combine the leeks, garlic, fennel,
mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over
medium heat until the mushrooms are just tender, about 5 minutes. The leeks
and fennel will still be fairly firm. Let cool at room temperature.
In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon,
celery root, grains, and nuts. Fold in the dressing, mixing well. Add the
salt, pepper, and parsley. Pour onto a serving platter or individual plates
and garnish with the tarragon, parsley, and reserved 1/2 persimmon.
Makes 6 servings. Per serving without the dressing: 283cals, 4g fat. -est
by mc.
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