Braden Family Cookbook
TIMBALE OF GRAINS WITH WILD MUSHROOMS,
AND A SAUCE OF GOAT'S FETA
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 re hydrate then rub grains between your hands to fluff
Heat butter in a 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.
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
Garnish with herb sprigs.
Yield: 4 servings