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1
Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each.
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2
Just prior to each grain becoming tender, season with salt and pepper.
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3
When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.
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4
Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water.
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5
Allow to rehydrate then rub grains between your hands to fluff them.
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6
Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.
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7
Season, add thyme, nuts and all the prepared grains and saute them together.
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8
Adjust seasoning.
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9
Meanwhile reduce vegetable stock and wine by 2/3.
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10
Add cream and bring to boil, reduce slightly.
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11
Add cheese and melt to thicken.
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12
Season and add thyme.
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13
Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).
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14
Shape the hot grains in a timbale mold.
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15
Pour the sauce around.
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16
Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes).
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17
Garnish with herb sprigs.
