Timbale of grains with wild mushrooms, asparagus and a sauc

4 servings

Ingredients

Quantity Ingredient
½ cup Barley
½ cup Winter wheat berries
½ cup Brown rice or wild rice
½ cup Basmati rice
½ cup Couscous
Salt; to taste
Freshly-ground black pepper; to taste
1 Spanish onion; cut small dice
1 Carrot - (to 2); cut small dice
1 Fennel bulb; cut small dice
2 Garlic cloves; minced
4 Sprigs fresh thyme
⅓ cup Toasted pine nuts
⅓ cup Toasted pumpkin seeds
1 tablespoon Butter
=== FOR THE SAUCE ===
½ cup Vegetable stock
½ cup White wine
½ cup Heavy cream
8 ounces Goat's feta; (or sheep's milk)
Salt; to taste
Freshly-ground black pepper; to taste
1 tablespoon Fresh thyme

Directions

Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper. When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly. Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them. Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.

Season, add thyme, nuts and all the prepared grains and saute them together. Adjust seasoning. Meanwhile reduce vegetable stock and wine by ⅔. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme. Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must). Shape the hot grains in a timbale mold. Pour the sauce around.

Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes). Garnish with herb sprigs. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9388) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Stan Frankenthaler

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