Chef Eric Tucker
Wild Rice and Barley Salad with Wild Mushrooms and Persimmons
Wild Rice and Barley Salad with Wild Mushrooms and Persimmons
Rated 5.0 stars by 1 users
Category
Salad
Servings
2 servings
Prep Time
30 minutes
Cook Time
5 minutes
Author:
Chef Eric Tucker
A meal in itself, and can be vegan and fat free, too!
Ingredients
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2 leeks, washed well and cut into 1/2'' crosswise slices
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1 clove organic garlic, minced
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1 fennel bulb - cut into 1/4'' dice
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4 ounces Chanterelle mushrooms, halved
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4 ounces cremini, button, or portobello mushrooms, cut into quarters
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1/4 cup dry sherry, non-alcoholic red wine, or vegetable stock
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2 tablespoons thyme (fresh) minced
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1 teaspoon sea salt
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2 Fuyu persimmons, cut into small cubes (1/2 reserved for garnish)
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1 celery root, peeled, cut into small cubes, blanched until crisp-tender and cooled
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2 cups wild rice, cooked
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2 cups pearl barley, cooked
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1/2 cup hazelnuts, toasted and coarsely chopped
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1 cup Tarragon-Dijon Dressing (see recipe below)
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Sea salt & fresh ground black pepper to taste
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2 tablespoons organic Italian parsley, chopped
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Tarragon (fresh) chopped
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Fresh parsley for garnish
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1/2 bunch tarragon (fresh) stemmed
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1 teaspoon organic garlic, minced
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1 1/2 tablespoon Dijon mustard
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1/2 teaspoon organic lemon zest, minced
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1/3 cup organic lemon juice (fresh)
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1 1/2 teaspoon Spice Grinder (Peppercorn)
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2 teaspoons nutritional yeast (see note below)
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1 teaspoon sea salt
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1/3 cup light olive oil
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1/8 cup (2 tablespoons) hazelnut oil or walnut oil
Garnish
Tarragon-Dijon Dressing
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, the salt, pepper, and parsley, mixing well.
Pour onto a serving platter or individual plates and garnish with the remaining 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.
Recipe Note
Nutritional Yeast can be located in local health food stores. Do not substitute with fresh or brewer's yeast.
Vegan and fat-free dressing alternative:
- Delete the salt and oils.
- Substitute 1 tablespoon Light Miso, 1/2 cup Silken Tofu, and 1/2 cup water.
Filed in:
Celery Root,
Chanterelle Mushrooms,
Dinner,
Fat-Free,
Fennel Bulb,
Fuyu Persimmons,
Hazelnuts,
Health,
Healthy,
Leeks,
Lunch,
Mushrooms,
Organic Garlic,
Organic Italian Parsley,
Organic Lemon,
Peppercorn,
Persimmons,
Portobello Mushrooms,
Salad,
Spice Grinders,
Tarragon,
Tarragon-Dijon Dressing,
Thyme,
Vegan,
Wild Rice and Barley Salad with Wild Mushrooms and Persimmons
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