Brown Rice Salad With Mushrooms and Endive

• 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
• 1/4 pound shiitakes, sliced
• 1 garlic clove, minced
• 4 leaves fresh sage, cut in very thin slivers
• 1/4 pound white or cremini mushrooms, thinly sliced
• 1/4 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)
• 2 tablespoons sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
• 13 cup extra virgin olive oil
• 2 tablespoons walnut oil

1. If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice.
2. Stir in the pan until the grains begin to smell toasty, about 5 minutes.
3. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil.
4. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender.
5. If all of the liquid has not been absorbed, drain and return to the pan.
6. Place a clean dish towel over the top of the pan and return the cover.
7. Let sit undisturbed for 10 minutes.
8. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking.
9. 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.
10. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
11. Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms.
12. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes.
13. Add the garlic, sage, and salt to taste and saute just until the mushrooms are tender, about 1 minute.
14. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together.
15. Stir in the cooked grains and the herbs.
16. Add salt and pepper to taste.
17. When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms.
18. Stir over medium heat until heated through.
19. Add the endive, toss together and serve.

pearl barley, chicken stock, salt, extra virgin olive oil, garlic, sage, white, fresh parsley, endive, freshly ground pepper, sherry vinegar, balsamic vinegar, salt, garlic, mustard, extra virgin olive oil, walnut oil

Taken from cooking.nytimes.com/recipes/1014482 (may not work)