BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BARLEY LENTIL QUINOA PILAF

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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.

Ingredients:

  • 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

Method:

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.



Ingredients:

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