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Grains: Barley Croquettes

Source of Recipe

The Natural Gourmet, by Annemarie Colbin


List of Ingredients

4 stalks celery
1 large carrot
3 cups barley
6 cups water
(original recipe called for 1/2 teaspoon sea salt, which went into water mixture)
freshly ground pepper to taste
1 teaspoon dried basil
2 bay leaves
1/2 cup chopped Italian parsley for garnish


Recipe

Wash and dice the celery and carrot and place in a pressure cooker (or a 4 quart sauce pan) along with the barley, water ,and a few grindings of pepper, basil, and bay leaves. Bring to pressure (or a boil) over high heat, then reduce heat to low and pressure cook for 40 minutes (or simmer, covered, for 1 hour), or until the barley is tender.

Wash and chop the parsley.

When barley is finished cooking and the pressure is down, remove the bay leaves. Place half grain in a food processor and process until well mixed but not pureed. Combine with the remaining grain in a large bowl and set aside until cool enough to handle.

Moisten your fingers with water and form barley into 2 1/2 inch round croquettes or patties. Fry in non stick skillet sprayed very lightly with cooking spray. Alternatively, brush with oil and place on oiled baking sheets and bake for 1 hour, or until lightly browned. Serve hot with Shitake Mushroom sauce, garnished with chopped parsley. Makes 30-40 croquettes


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Shitake Mushroom Sauce - 2 cups
1.75 ounces dried shitake mushrooms
2 1/2 cups water
4 large shallots or cloves garlic, peeled and minced
2 tablespoons soy sauce or tamari (reduced sodium, can lower amt. used)
2 1/2 tablespoons kuzu (or cornstarch)
1 teaspoon fresh lemon juice
1 tablespoon whole-grain mustard (optional)

Place mushrooms in small bowl. Bring 1 cup water to boil, pour over the mushrooms and set aside to soak until soft, about 30 minutes. Drain mushrooms and press out excess liquid, reserving the soaking water. Cut off tough stems and discard. Slice mushrooms into thin strips.

Place 2 - 3 tablespoons soaking water in a small saucepan along with the shallots or garlic and 1 tablespoon of the soy sauce. Simmer, stirring until the shallots are tender, about 3 - 5 minutes, adding more liquid if necessary. Add the mushrooms and simmer for 1 minute more. Add the remaining soaking water, 1 1/4 cups additional water, the soy sauce and
lemon juice.

Dissolve the kuzu or cornstarch in remaining 1 cup water. Bring sauce to a simmer, add the kuzu and cook, stirring constantly, until sauce is thickened and translucent. Add mustard if you wish. Serve hot.