Wild Rice And Barley Salad with Wild Mushrooms And Persimmon
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|1 bulbFennel; 1/4-inch dice|
|4 ozCremini mushrooms; quartered|
|1 tsSea salt|
|1 Celery root; peeled and cut|
|Fresh tarragon leaves|
|1/2 cHazelnuts; toasted|
|1/4 cDry sherry; non-alcoholic|
|Salt and black pepper;|
|2 Leeks; washed well and cut|
|2 Fuyu Persimmon; cut|
|2 tbFresh parsley; chopped|
|4 ozChanterelle mushrooms;|
|2 tsFresh thyme; minced|
|2 cpearl barley; Cooked|
|1 Garlic; minced|
|1 cTarragon-Dijon Dressing; see below|
|Chopped fresh parsley|
|2 cwild rice; Cooked|
Wild Rice And Barley Salad with Wild Mushrooms And Persimmon Preparation
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 Melissas 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 email@example.com on Dec 04, 1998, converted by MM_Buster v2.0l.
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