Recipe courtesy of Stan Frankenthaler
Timbale of Grains with Wild Mushrooms, Asparagus and a Sauce of Goat's Feta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 880
- Total Fat
- 41
- Saturated Fat
- 19
- Carbohydrates
- 102
- Dietary Fiber
- 13
- Sugar
- 8
- Protein
- 26
- Cholesterol
- 99
- Sodium
- 860
- Total: 3 hr
- Prep: 1 hr
- Cook: 2 hr
Ingredients
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
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 2/3. 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.