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Wild Rice And Barley Salad With Wild Mushrooms And Persimmon

Wild Rice And Barley Salad With Wild Mushrooms And Persimmon is a salads recipe made with Leeks And Cut Into Inch Crosswise Slices, Garlic, Fennel Bulb, Chanterelle Mushrooms, and Fresh Thyme. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1 clove
• 1
• 4 oz
• 4 oz
• 1/4 cup
• 2 tsp
• 1 tsp
• 2
• 2 cup
• 2 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   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.

2. 2

   The leeks and fennel will still be fairly firm.

3. 3

   Let cool at room temperature.

4. 4

   In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon, celery root, grains, and nuts.

5. 5

   Fold in the dressing, mixing well.

6. 6

   Add the salt, pepper, and parsley.

7. 7

   Pour onto a serving platter or individual plates and garnish with the tarragon, parsley, and reserved 1/2 persimmon.

8. 8

   McAllister Street, San Francisco, California.

9. 9

   Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm