Barley Quinoa Cakes
The Restaurant
The Episode
Editor's note:
WARNING: This vinaigrette includes alcohol (ale) that is not 'cooked out'. If you wish to omit the alcohol altogether or simply change up the recipe, we recommend using the same amount (4 oz) of flat ginger ale or white grape juice.
Barley Quinoa Cakes
Ingredients
- 1 cup cooked barley
- 1/2 cup cooked quinoa
- 1/4 cup olive oil
- 2 cloves minced garlic
- 1/4 cup diced mushrooms
- 1 Tablespoon chopped thyme
- 1 Tablespoon chopped oregano
- 1 egg
- Salt and Pepper to taste
- 1 cup bread crumbs
Directions
- In saute pan, heat 2 tablespoons olive oil. add garlic and mushrooms, cook until softened. add thyme and oregano. and cool mixture completely. In bowl, combine barley, quinoa and mushroom mixture and egg. Mix well and season to taste. Form mixture into pattie, coat with bread crumbs. In saute pan, heat olive oil, fry patties on each side until golden brown.
Raspberry Ale Vinaigarette
Ingredients
- 4 oz Steamplant Raspberry Ale
- 1 Tablespoon Chopped Shallot
- 2 teaspoons Honey
- 1/2 cups Canola Oil
- Salt and pepper to taste
Directions
- Allow beer to go flat and blend with honey and shallots in a food processor or blender. With machine running, slowly add oil. Season to taste.