Wild Rice And Barley Salad With Wild Mushrooms And Persim
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Restaurants, Salads, Vegetarian | 6 | Servings |
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 | t | Fresh thyme, minced |
| 1 | t | 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 | T | Fresh parsley, chopped |
| Fresh tarragon leaves | ||
| Chopped fresh parsley | ||
| 3 | mc/kitpath |
INSTRUCTIONS
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. INFO Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list Recipe by: Millennium Cookbook by Eric Tucker Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 04, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 552
Calories From Fat: 76
Total Fat: 9g
Cholesterol: 0mg
Sodium: 277.7mg
Potassium: 820mg
Carbohydrates: 104.8g
Fiber: 17.1g
Sugar: 6.5g
Protein: 18.6g