| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Pasta, Rice, Couscous, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | Butternut squash (1 3/4 pound) | |
| 1/4 | c | Water |
| 1 | tb | Truffle oil or extra-virgin olive oil |
| 1 | ts | Sherry vinegar |
| 1/3 | c | Uncooked pearl barley |
| 3 1/2 | c | Water |
| 1/3 | c | Brown rice, uncooked |
| 1/3 | c | Wild rice, uncooked |
| 1 | tb | Olive oil |
| 4 | c | Shiitake mushroom caps, thinly sliced |
| 3/4 | c | Chopped leeks |
| 1/3 | c | Chopped carrots |
| 1/3 | c | Chopped celery |
| 2 | Cloves garlic, minced | |
| 1/4 | c | Water |
| 1/2 | c | Dry white wine |
| 1 | c | Petite green peas, frozen, thawed |
| 1 | c | Chopped tomato |
| 1/2 | c | Chopped fresh chives |
| 1/2 | c | Fresh parsley |
| 1/2 | c | Water |
| 1 | tb | Chopped fresh sage |
| 1 | tb | Chopped fresh thyme |
| 1/2 | c | Shredded fontina cheese (2 ounces) |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Unsalted pumpkinseed kernels, toasted |
INSTRUCTIONS
Place squash on a baking sheet, and bake at 400 degrees for 1 hour or until tender; let cool. Peel squash, and cut in half lengthwise; discard seeds and membrane. Mash pulp. Combine mashed squash, 1/4 cup water, truffle oil, and vinegar in a blender, and process until smooth; set aside. Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside. Bring 3 1/2 cups water to a boil in a large saucepan. Add rices; cover, reduce heat, and simmer 10 minutes. Stir in toasted barley; cover and simmer 40 minutes or until grains are tender. Set aside. Heat 1 tablespoon olive oil in skillet over medium-heat. Add mushroom caps, leek, carrot, celery, and garlic; saute 5 minutes. Add 1/4 cup water, and cook 1 minute. Add wine, and cook 2 minutes or until liquid evaporates. Stir in squash mixture, grains, green peas, and next 6 ingredients (green peas through thyme); cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with pumpkinseed kernels. Yield: 8 servings (serving size: 1 cup). Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to MC-Recipe Digest V1 #584 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Apr 22, 1997
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”