Timbale of Grains with Wild Mushrooms, Asparagus and a Sauce of Goat's Feta

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1/2 cup barley

1/2 cup winter wheat berries

1/2 cup brown rice or wild rice

1/2 cup basmati rice

1/2 cup couscous

Salt and pepper

1 spanish onion, small dice

1 to 2 carrots, small dice

1 bulb fennel, small dice

2 cloves garlic, minced

4 sprigs fresh thyme

1/3 cup toasted pine nuts

1/3 cup toasted pumpkin seeds

1 tablespoon butter

For Sauce:

1/2 cup vegetable stock

1/2 cup white wine

1/2 cup heavy cream

8 ounces goat's feta (or sheep's milk)

Salt and pepper

1 tablespoon fresh thyme