Grilled vegetable barley 'risotto' with marinated portobello

4 servings

Ingredients

Quantity Ingredient
½ cup Canola oil
1 tablespoon Minced garlic
1 Zucchini; sliced 1/4\" thick
Lengthwise
1 Red onion; sliced 1/4\" thick
Rings
1 Eggplant; sliced 1/4\" thick
Lengthwise
1 Red bell pepper; seeded, sliced
4 Scallions
2 tablespoons Butter
4 Shallots; minced
2 cups Hot vegetable stock -; (to 3 cups)
2 cups Barley
⅓ cup Grated Parmigiano-Reggiano cheese
Salt; to taste
Freshly-ground black pepper; to taste
=== MARINATED PORTOBELLO STEAKS ===
4 larges Portobello caps; de-stemmed
¼ cup Dijon mustard
1 tablespoon Minced garlic
¼ cup Thin soy sauce
⅓ cup Canola oil
⅓ cup Red wine
1 teaspoon Coarsely-ground black pepper
=== BASIL OIL ===
2 cups Basil leaves; save basil tops
For garnish
1 cup Spinach
1 cup Canola oil
½ teaspoon Salt

Directions

Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything except the scallions into small pieces and pour any leftover liquid into the vegetable stock.

In a 1-quart saucier, add a little butter and saute the shallots. Add the barley and saute for 5 minutes until the barley gets a little 'toasty'.

Ladle in stock, one ladle at a time, (like making risotto). Continue adding stock until the barley gets 'creamy'. Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning.

For the Marinated Portobello Steaks: Mix all together, taste for seasoning and marinate mushroom caps for 1 hour. On a very hot grill, mark and cook caps until hot in the middle.

For the Basil Oil: In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm.

For Plating: In a large pasta bowl, place a mound of barley on the top half of the plate. Slice mushrooms like it was a steak. Fan out in front of barley and garnish with basil oil and basil sprig.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 1316 Calories (kcal); 103g Total Fat; (69% calories from fat); 16g Protein; 87g Carbohydrate; 0mg Cholesterol; 495mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 3 ½ Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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