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