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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (1 3/4-pound) butternut squash |
1/4 cup water |
1 tablespoon truffle oil or extra-virgin olive oil |
1 teaspoon sherry vinegar |
1/3 cup uncooked pearl barley |
3 1/2 cups water |
1/3 cup uncooked brown rice |
1/3 cup uncooked wild rice |
1 tablespoon olive oil |
4 cups thinly sliced shiitake mushroom caps |
3/4 cup chopped leek |
1/3 cup chopped carrot |
1/3 cup chopped celery |
2 garlic cloves, minced |
1/4 cup water |
1/2 cup dry white wine |
1 cup frozen petite green peas, thawed |
1 cup chopped tomato |
1/2 cup chopped fresh chives |
1/2 cup chopped fresh parsley |
1/2 cup water |
1 tablespoon chopped fresh sage |
1 tablespoon chopped fresh thyme |
1/2 cup (2 ounces) shredded fontina cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup unsalted pumpkinseed kernels, toasted |
Directions:
1. Place squash on a baking sheet, and bake at 400° 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.
2. Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.
3. 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.
4. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add mushroom caps, leek, carrot, celery, and garlic; sauté 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.
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