Wild Rice And Barley Salad with Wild Mushrooms And Persimmon


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Wild Rice And Barley Salad with Wild Mushrooms And Persimmon

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.

Ingredients:

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

Serves:

6 servings 		 
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