Barley Quinoa Cakes
The Restaurant
The Episode
This vinaigrette includes alcohol (ale) that is not 'cooked out'. If you wish to omit the alcohol or simply change up the recipe, the restaurant recommends using the same amount of flat ginger ale or white grape juice.
This recipes begins with cooked pearled barley and quinoa; plan ahead to cook it in advance, according to package instructions.
Barley Quinoa Cakes
Ingredients
- 4 tablespoons olive oil, divided, more if needed
- 2 cups diced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 2 cups cooked pearled barley
- 1 cup cooked quinoa
- 4 scallions, trimmed and thinly sliced
- 2 eggs, lightly beaten
- Salt and ground black pepper
- 1 1/2 cups panko bread crumbs, divided
- 2 to 3 cups mixed greens
Directions
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat and add the mushrooms and garlic. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the thyme and oregano, then take the pan from the heat and let cool. Make the vinaigrette (below).
- Combine the cooked barley and quinoa in a medium bowl. Add the cooled mushroom mixture, and scallions. Toss well to mix and season to taste with salt and pepper. Add the egg and 1/2 cup of the bread crumbs and stir well to evenly blend with the grains. Form the mixture into cakes about 2 1/2 inches across and 1 inch thick. Coat the cakes in the remaining bread crumbs, patting to remove excess.
- Heat the remaining 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the cakes and cook until nicely browned, about 3 minutes. Turn the cakes and cook on the second side until well browned, about 3 minutes longer.
- Transfer the cakes to individual plates. Toss the greens with a couple tablespoons of the vinaigrette and arrange on top of the cakes.
Raspberry Ale Vinaigarette
Ingredients
- 1/2 cup Steam Plant Raspberry Ale (allowed to go flat)
- 1 tablespoon finely chopped shallot
- 2 teaspoons honey
- 1/2 cup canola oil
- Salt and pepper to taste
Directions
- Combine the flat ale, shallot, and honey in a blender and blend to mix. With the machine running, slowly add the oil. Alternatively, whisk the ale, shallot, and honey together in a bowl and slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.
Notes
The vinaigrette will make more than will be needed for serving with the barley quinoa cakes. Extra can be stored in the refrigerator for a few days.
