The Wild Bunch Salad: Wild Rice and Barley Salad
Drain water from soaked wild rice and barley; add to a 1-quart pot. Add cold water and bring to a boil; reduce heat to low and cover with a lid.
Cook for 15 minutes, or until grains are cooked with a toothsome bite (al dente). Drain and set in a medium sized bowl.
Remove raisins from the alcohol (reserve for later use) and add to the wild rice and barley mixture.
Add tomatoes, walnuts, kalamata olives, capers, and minced shallot to the bowl.
Mix lemon juice to the reserved alcohol; stir to mix through and pour into grain mixture.
Sprinkle with half of the minced parsley, salt and pepper; fold mixture together to mix well.
Adjust seasoning with salt, to taste.
To serve, drizzle with extra virgin olive oil and sprinkle with remaining minced parsley.
Note: Fresh fruit like mango, pineapples, citrus fruits, apples or pears, as well as goat cheese are some examples of what the endless possibilities of additions that can be included or substituted with, in this recipe.
Cook’s Note: I enjoy the nutty flavors that it imparts to my dish. The texture is also what I love about it because it gives a great toothsomeness, if cooked right, without becoming too mushy and pasty. It has a lot of flexibility in its uses, from starters, salads, side dishes, to main courses, as well as desserts, too.
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