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Made this the other day, we liked it!
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The sauce would be good on other things as well.
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Both recipes are from _The Natural Gourmet_ by Annemarie Colbin.
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24 - 30 croquettes
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Wash and dice the celery and carrot and place in a pressure cooker (or possibly a 4 qt sauce pan) along with the barley, water , salt, and a few grindings of pepper, basil, and bay leaves.
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Bring to pressure (or possibly a boil) over high heat, then reduce heat to low and pressure cook for 40 min (or possibly simmer, covered, for 1 hour), or possibly till the barley is tender.
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Wash and chop the parsley.
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When barley is finished cooking and the pressure is down, remove the bay leaves.
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Place half grain in a food processor and process till well mixed but not pureed.
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Combine with the remaining grain in a large bowl and set aside till cold sufficient to handle.
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Moisten your fingers with water and form barley into 2 1/2 inch round croquettes or possibly patties.
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Fry in non stick skillet sprayed very lightly with cooking spray.
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Alternatively, brush with oil and place on oiled baking sheets and bake for 1 hour, or possibly till lightly browned.
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Serve warm with Shitake Mushroom sauce, garnished with minced parsley.
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Shitake Mushroom Sauce - 2 c.:Place mushrooms in small bowl.
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Bring 1 c. water to boil, pour over the mushrooms and set aside to soak till soft, about 30 min.
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Drain mushrooms and press out excess liquid, reserving the soaking water.
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Cut off tough stems and throw away.
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Slice mushrooms into thin strips.
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Place 2 - 3 Tbsp.
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soaking water in a small saucepan along with the shallots or possibly garlic and 1 Tbsp.
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of the soy sauce.
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Simmer, stirring till the shallots are tender, about 3 - 5 min, adding more liquid if necessary.
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Add in the mushrooms and simmer for 1 minute more.
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Add in the remaining soaking water, 1 1/4 c. additional water, the soy sauce and lemon juice.
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Dissolve the kuzu or possibly cornstarch in remaining 1 c. water.
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Bring sauce to a simmer, add in the kuzu and cook, stirring constantly, till sauce is thickened and translucent/soft.
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Add in mustard if you wish.
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Serve warm.
