Timbale of Grains with Wild Mushrooms, Asparagus and a Sauce of Goat’s Feta

  • Yield : 4 servings
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  • 1/2 cup barley
  • 1/2 cup winter wheat berries
  • 1/2 cup brown rice or wild rice
  • 1/2 cup basmati rice
  • 1/2 cup couscous
  • Salt and pepper
  • 1 spanish onion, small dice
  • 1 to 2 carrots, small dice
  • 1 bulb fennel, small dice
  • 2 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 1/3 cup toasted pine nuts
  • 1/3 cup toasted pumpkin seeds
  • 1 tablespoon butter
  • 1/2 cup vegetable stock
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 8 ounces goat's feta (or sheep's milk)
  • Salt and pepper
  • 1 tablespoon fresh thyme


Step 1

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.

Step 2

When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.

Step 3

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.

Step 4

Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.

Step 5

Season, add thyme, nuts and all the prepared grains and saute them together.

Step 6

Adjust seasoning.

Step 7

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.

Step 8

Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).

Step 9

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).

Step 10

Garnish with herb sprigs.

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