TLC Cooking "Emeril's Herbed Wild Rice Pilaf"

Emeril's Herbed Wild Rice Pilaf

Planet Green

YIELD 4 quarts, about 16 servings

INGREDIENTS

2 cups	uncooked wild rice
1 tablespoon	salt
1 cup	uncooked barley
3/4 cup	olive oil
1/4 cup	apple cider vinegar
1 1/2 cups	diced fennel
1 cup	diced red bell pepper
1 cup	diced red onion
1 cup	diced, seeded cucumber
1 cup	diced, seeded zucchini
1/2 cup	chopped fresh flat-leaf parsley
3 tablespoons	chopped fresh mint
2 tablespoons	chopped fresh basil

PREPARATION:

Method

In a medium saucepan, bring 6 cups of water to a boil, add the wild rice and 1/2 teaspoon salt and return to a boil. Cover, and reduce the heat to low and simmer until the grains are tender and begin to pop open, 45 to 50 minutes. Cool on a sheet pan and set aside.
Bring 3 cups of water to a boil, add the barley and 1/2 teaspoon salt and return to a boil. Reduce the heat to low and simmer until the grains are tender and begin to pop open, about 35 to 40 minutes. Cool on a sheet pan and set aside.
In a large bowl, combine the wild rice and the barley, season with 2 teaspoons salt, toss with olive oil and vinegar. Add the fennel, red bell pepper, red onion, cucumber, zucchini, parsley, mint and basil. Toss well to combine. For best results, allow the salad to stand at room temperature for 20 minutes before serving.

This recipe appears in: Vegetables