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Wild Rice and Barley Salad with Wild Mushrooms and Persimmons
by Chef Eric Tucker

  • Ingredients

  • 2 Leeks washed well and cut into 1/2'' crosswise slices
  • 1 clove Organic Garlic minced
  • 1 bulb fennel - cut into 1/4'' dice
  • 4 ounces Chanterelle Mushrooms halved
  • 4 ounces Crimini Mushrooms or Button Mushrooms cut into quarters (or portabello)
  • 1/4 cup Dry Sherry Non-Alcoholic Red Wine or Vegetable Stock
  • 2 tablespoons Thyme (fresh) minced
  • 1 teaspoon Sea Salt
  • 2 Persimmons cut into small cubes
  • 1 Celery Root peeled cut into small cubes blanched until crisp-tender and cooled
  • 2 cups Wild Rice cooked
  • 2 cups Pearl Barley cooked
  • 1/2 cup Hazelnuts toasted and coarsely chopped
  • 1 cup Tarragon - Dijon Dressing (see recipe below)
  • Sea Salt & Fresh Ground Black Pepper to taste
  • 2 tablespoons Organic Parsley chopped
  • Tarragon (fresh) chopped fresh parsley for garnish
  • Tarragon - Dijon Dressing
  • 1/2 bunch Tarragon (fresh) stemmed
  • 1 teaspoon Organic Garlic minced
  • 1 1/2 tablespoon Dijon Mustard
  • 1/2 teaspoon organic lemon - Zest minced
  • 1/3 cup organic lemon - Juice (fresh)
  • 1 teaspoon Fresh Ground Pepper
  • 1/2 teaspoon Peppercorn green or pink
  • 2 teaspoons Nutritional Yeast*
  • 1 teaspoon Sea Salt
  • 1/3 cup Light Olive Oil
  • 1/8 cup Hazelnut Oil or Walnut Oil
  • *can be located in local health food stores. Do not substitute with fresh or brewer's yeast.

  • Directions

  • In a large sauté 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 persimmons, 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.

  • Tarragon - Dijon Dressing

  • In a blender, combine all the ingredients except the oils. Add the olive oil and blend. With the blender running, add the remaining oil.

  • Fat Free Alternative

  • Delete the salt and oils.

  • Substitute 1 tablespoon Light Miso, 1/2 cup Silken Tofu, and 1/2 cup Water.