1recipe bacon fat-gizzard confitroughly chopped (see above)
1/2cupwild ricepreferably wood parched
Kosher salt and fresh ground black pepper
2tbspchopped pickled ramp bulbsplus some of their pickling juice for acid
Unsalted butter2 tbsp
2ouncesnettlesblanched in salted water, shocked and drained
Chicken or poultry stockas needed, 1/2 a cup or so
Cook all the grains separately in lightly salted water until just tender, the wheat berries will take the longest, followed by the barley and the wild rice.
Cool the grains, and rinse the barley lightly with cool water to remove starch that would make the grain salad sticky. Combine the grains and reserve. This can be done a day or two ahead of time.
Warm the butter in a saute pan When the butter melts, add the gizzards, cook for a minute, then add the grains and heat through.
Deglaze the pan with the stock to avoid browning, then finally add the nettles, an ramps just to warm them. Season the mixture with a shot or two of the ramp pickling liquid and double check the seasoning for salt and pepper, then serve immediately.