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Mixed Grain Trio

Natural.Foodie's picture
Ingredients
  Barley 1⁄4 Cup (4 tbs)
  Quinoa 1⁄4 Cup (4 tbs)
  Instant couscous 1⁄2 Cup (8 tbs)
  Pine nuts 2 Tablespoon
  Olive oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Chanterelle mushrooms 6 Ounce, stemmed and coarsely chopped
  Shiitake mushrooms 4 Ounce, stemmed and finely chopped
  Shallot 1 , minced
  Salt To Taste
  Freshly ground black pepper To Taste
  Finely chopped scallions 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Fresh corn kernels 1⁄4 Cup (4 tbs)
  Red bell pepper 1⁄2 Small, cut into 1/4-inch dices
  Cucumber piece 3 Inch, peeled, seeded and cut into '1/4-inch dices
  Chopped fresh mint 1 Tablespoon
  Chopped basil 1 Tablespoon
  Herb sauce 1⁄2 Cup (8 tbs) (Or Coulis, As Required)
Directions

GETTING READY
1) Preheat the oven to 400°.
2) In a medium saucepan, pour in 1 1/4 cups water and add the barley.
3) Place over low heat to cook the barley covering, for 45 minutes or until tender. Drain and place aside.
4) In a small saucepan, pour in 1/2 cup water and add the quinoa.
5) Place over low heat to cook the quinoa, covering, for 15 minutes or until water is absorbed. Place aside.
6) In another small saucepan, pour in 1/3 cup water and bring it to a boil over high heat.
7) Add couscous, stir in, cover and remove from the heat. Let stand for 5 minutes, then uncover and fluff lightly with a fork. Place aside.
8) In a pie plate, place the pine nuts. Place inside oven to bake for 4 minutes or until browned. Place aside and keep the oven switched on.

MAKING
9) In a small skillet, add 1 tablespoon olive oil and heat over moderately high heat.
10) Add the chanterelles and cook for 4 minutes, stirring occasionally, until tender.
11) With a slotted spoon, in a small bowl transfer the chanterelles.
12) Increase the heat to high and add the remaining 1 teaspoon olive oil to the skillet.
13) Sauté the shiitakes and shallot in hot oil for 2 to 3 minutes or until wilted. Season the mixture with a pinch of salt and pepper.
14) In a medium bowl, add shiitakes, reserved quinoa and the chanterelles to combine. Season the mixture with salt and pepper.
15) In another bowl, add barley, scallions, parsley, corn kernels and red pepper to combine. Season the mixture with salt and pepper.
16) In a third bowl, add couscous, cucumber, mint, basil and toasted pine nuts to combine.
17) Use four 1/2-cup ramekins to pack each of the three grain mixtures, making a total of 12.
18) In a large roasting pan, arrange the ramekins and pour in hot water into the pan to reach halfway up the sides of the ramekins.
19) Cover the pan with foil and place inside oven to bake for about 20 minutes, until the grains are heated through.

SERVING
20) In a serving plate, spread ¼ part of Herb Coulis and invert each type of molded grain mixture. Serve the mixed grain trio, at once, while it is still warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Barley
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
4

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