Serve this either spooned onto the plate or molded using oiled open ended mold, as seen in class. Any geometric shape cookie or biscuit cutter will work if deep enough.


  • 1 cup barley

  • ¼ cup red, brown or white quinoa
  • 3 tablespoons EVOO
  • ½ cup onions, diced
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 2 cups (approximately) vegetable or chicken stock, held on simmer
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 teaspoon ground coriander
  • 4 Tablespoon salted butter
  • 1 cup roasted potato, mashed


Place barley/quinoa/lentils in medium sauce pan and cook to toast; add oil to coat and heat through; add onions and garlic and cook until aromatic; add wine and reduce liquid out; add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup; when most of the stock has been added, add the salt, pepper and coriander; when barley is plumped and almost tender, fold in the butter and potato; adjust seasonings.

BARLEY LENTIL QUINOA CAKE ASSEMBLY: place cooked barley-lentil-quinoa mixture in two inch deep pan. Chill. Cut using mold into desired shape. Place on oiled sheet pan.  At service, place into 375º F. oven for 15-20 minutes or until heated through. Serve immediately with duck or lamb.


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