Recipe - Barley Croquettes

4 Stalks celery
1 lg Carrot
3 cup Barley
6 cup Water
One half teaspoon Sea salt
Freshly ground pepper to
taste
1 teaspoon Dried basil
2 Bay leaves
One half cup Chopped Italian parsley for
garnish

SHITAKE MUSHROOM SAUCE
1 Three fourths ounce Dried shitake mushrooms
2 One half cup Water
4 lg Shallots or cloves garlic;
peeled and minced
2 tablespoon Soy sauce or tamari; (I used
only 1, plenty salty)
2 One half tablespoon Kuzu; (or cornstarch)
1 teaspoon Fresh lemon juice
1 tablespoon Wholegrain mustard;
(optional)

Made this the other day, we liked it! The sauce would be good on other
things as well. Both recipes are from _The Natural Gourmet_ by Annemarie
Colbin.

24 30 croquettes

Wash and dice the celery and carrot and place in a pressure cooker (or a 4
quart sauce pan) along with the barley, water , salt, 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 One half 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.
Shitake Mushroom Sauce 2 cups:

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 One fourth 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.
Posted to fatfree digest by "Jan Gordon" jan@gordon.com on May 16, 1998