Name: Wild Rice And Barley Salad with Wild Mushrooms And Persimmon
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; Fresh tarragon leaves; Chopped fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Restaurants, Vegetarian, Salads	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	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

INSTRUCTIONS

GARNISH
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 12/4/98
mc/kitpath
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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