1 tablespoon truffle oil or extra-virgin olive oil
1 teaspoon sherry vinegar
1/3 cup uncooked pearl barley
3 1/2 cups water
1/3 cup uncooked brown rice
1/3 cup uncooked wild rice
1 tablespoon olive oil
4 cups thinly sliced shiitake mushroom caps
3/4 cup chopped leek
1/3 cup chopped carrot
1/3 cup chopped celery
2 garlic cloves, minced
1/4 cup water
1/2 cup dry white wine
1 cup frozen petite green peas, thawed
1 cup chopped tomato
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/2 cup water
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/2 cup (2 ounces) shredded fontina cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup unsalted pumpkinseed kernels, toasted
How to Make It
Place squash on a baking sheet, and bake at 400° for 1 hour or until tender; let cool. Peel squash, and cut in half lengthwise; discard seeds and membrane. Mash pulp. Combine mashed squash, 1/4 cup water, truffle oil, and vinegar in a blender, and process until smooth; set aside.
Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.
Bring 3 1/2 cups water to a boil in a large saucepan. Add rices; cover, reduce heat, and simmer 10 minutes. Stir in toasted barley; cover and simmer 40 minutes or until grains are tender. Set aside.
Heat 1 tablespoon olive oil in skillet over medium-high heat. Add mushroom caps, leek, carrot, celery, and garlic; sauté 5 minutes. Add 1/4 cup water, and cook 1 minute. Add wine, and cook 2 minutes or until liquid evaporates. Stir in squash mixture, grains, green peas, and next 6 ingredients (green peas through thyme); cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with pumpkinseed kernels.