Warm Wild Rice Mushroom Salad

by Marjan



With my favorite Holiday around the corner, I'm experimenting with new dishes. Today, I really enjoyed putting together a warm autumn inspired salad with some of my favorite ingredients of the season: wild rice, mushrooms, parmesan cheese, lemon, and herbs. This earthy salad emits bright notes of herbs and lemon rendering satisfying, delicious, chewy spoonful servings!



A great pot-luck recipe or to make ahead of time and assemble prior to your guests arrival, I guarantee each sophisticated bite will delight the palates of your most finicky food critic.
Enjoy spoonfuls of this exquisite fall inspired dish today!

Serves 6-8
Ingredients:
1/2 cup pearl barley
1/2 cup wild rice
4 shallots, thinly sliced into rings
12 oz. chanterelle or oyster mushrooms, cut into large pieces
1/2 teaspoon thyme
1/2 cup chopped parsley
1 oz. shaved parmesan cheese
1/2 cup olive oil
salt and black pepper

Dressing:
2 large lemon; zest and juice
1/2 cup extra virgin olive oil
1/8 teaspoon cayenne pepper
1/2 teaspoon each sea salt and freshly ground black pepper

In a medium size pan over medium heat, bring to boil 3 cups of water, pearl barley and 1/4 teaspoon salt. Reduce heat to low and simmer for approximately 20-30 minutes or just until barley is cooked. Its should not be too soft (over cooked) or too chew (under cooked). Drain and spread barley in a serving platter to cool.
In the same pan over medium heat, bring to boil 3 cups of water, wild rice and 1/4 teaspoon salt. Reduce heat to low and simmer for approximately 40-50 minutes or until rice is cooked.
Drain and spread wild rice over cooled barley.
Meanwhile, cook shallots in vegetable oil in a small saucepan over medium heat. Stir frequently for 5-6 minutes just until shallots are golden brown. With a slotted spoon, transfer shallots to paper towel and season with a pinch or two of sea salt.
Heat a large skillet over medium; add 1/2 cup olive oil and arrange mushrooms in the skillet in a single layer; cook undisturbed until undersides are golden brown (2-3 minutes). Toss mushrooms to cook on other side (2-3 minutes). Reduce heat to low and season with thyme, 1/8 teaspoon sea salt and black pepper. Stir and cook for additional couple of minutes and set aside.
For the dressing, in a small bowl mix together lemon juice and zest, extra virgin olive oil, cayenne pepper, salt and pepper.
Add mushrooms and parsley to platter of barley along with 1/2 of fried shallots and 1/2 of parmesan cheese. Pour dressing on top; toss to mix. Scatter over the top remaining shallots and shaved parmesan cheese. Serve and enjoy.

If planning to serve hours later, in a pan slightly warm over medium low heat parley, rice and mushrooms. Remove and toss in remaining ingredients prior to serving in platter or bowl.
As a pot luck dish, in a large microwaveable bowl store barley, rice and mushrooms. Keep in individual containers dressing, shallots, parsley, and cheese. Microwave or warm up barley, rice and mushroom mix. Add remaining ingredients, toss and serve.






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