SaLaMANDeR Restaurant's TIMBALE OF FARRO & MIXED GRAINS WITH WILD MUSHROOMS, ASPARAGUS AND A SAUCE OF GOAT'S FETA (serves 4) 1 c farro 1/2 c barley 1/4 c winter wheat berries 1/4 c brown rice or wild rice 1/4 c basmati rice 1/4 c cous cous -Separately rinse the farro and 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. -When just fully cooked pour any excess water from each pot and spread grains out on a baking pan and cool quickly. -Season and steep cous cous 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. To Assemble: 1 spanish onion 1-2 carrots 1 bulb fennel 2 cloves garlic, minced 2 Tb toasted pinenuts 4 sprigs fresh thyme 1 Tb butter salt and pepper -Cut vegetables into small dice -Heat butter in large saute pan (prefer non-stick) -Saute vegetables and garlic until tender -Season, add herbs, nuts and all the prepared farro and grains and saute -Adjust seasoning -Meanwhile prepare sauce For Sauce: 1/2 c vegetable stock 1/2 c white wine 1/2 c heavy cream 8 oz goat's feta (or sheep's milk) salt and pepper -Reduce vegetable stock and wine by 2/3 -Add cream and bring to boil - reduce slightly -Add cheese and melt to thicken -Season ** you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must. To Finish: -Shape the hot grains in a timbale mold -Pour the sauce around -Accompany with a saute of asparagus spears (start with approx. 1#, trim and blanch) and mixed wild mushrooms (again start with a scant pound, trim and cut into different shapes) -Garnish with herb sprigs

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