Brown Rice Salad With Mushrooms and Endive

Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I’ve given you a choice.

Ingredients

• 1 cup pearl barley, brown rice or triticale
• 3 cups chicken stock, vegetable stock, or water for barley or triticale, 2 cups for brown rice
• Salt to taste
• 1 tablespoon extra virgin olive oil
• ¼ pound shiitakes, sliced
• 1 garlic clove, minced
• 4 leaves fresh sage, cut in very thin slivers
• ¼ pound white or cremini mushrooms, thinly sliced
• ¼ cup chopped fresh parsley, or a mixture of parsley and other herbs such as chives, dill, tarragon, marjoram
• 1 Belgian endive, red or green, cut crosswise in thin rounds (about 1/4 inch)
• Freshly ground pepper
• Shaved Parmesan (optional)

For the dressing

• 2 tablespoons sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
• ⅓ cup extra virgin olive oil
• 2 tablespoons walnut oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    335 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 8 grams protein; 3 milligrams cholesterol; 190 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 6

Preparation

1. If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
2. Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
3. When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.

• Advance preparation: The cooked grains will keep for three days in the refrigerator. You can prepare the rice and mushroom mixture through Step 2 up to a day ahead. Proceed with Step 3 shortly before serving.

2 hours