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Categories:
cider vinegar oregano salt olive oil wild rice pearl barley scallions cranberries pecans fresh basil
Viewed: 33 - Published at: a year agoIngredients
- Compote:
- 2Tbs. cider vinegar
- 1/8t dried oregano
- salt and ground pepper to taste
- 2T olive oil
- 1c wild rice
- 1/2c pearl barley
- 1/2 thinly sliced scallions
- 1/4c dried cranberries
- 1/4 c toasted pecans
- 1t minced fresh basil
Method
- Place vinegar, oregano, salt and pepper in a small bowl and whisk together. Slowly add the olive oil in a steady stream and continue whisking until it is incorporated. Set the dressing aside
- Place wild rice in a saucepan and add 2q salted water. Bring to a boil and turn heat to lo. Simmer, covered,40-45 min or until kernels ouff.
- Place barley in saucepan and add 1q salted water. bring to boil and turn to lo. simmer 20-25min until tender.
- Dranin grains together in fine mesh strainer, rinse under warm running water.
- drain again and transfer while warm tomixing bowl.
- Add scallions, cranberries and dressing. Toss to combine.
- Cool to room temp. and stir in pecans and basil. adjust seasonings w salt and pepper and cover with plastic wrap. set aside while cooking scallops
