| 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
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