INGREDIENTS

INSTRUCTIONS

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. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9388) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.

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