• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Wild Rice And Barley Salad with Wild Mushrooms And Persimmon

  • Recipe Submitted by on

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


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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