Title: Barley croquettes
 Categories: None
      Yield: 1 Servings
 
      4    Stalks celery
      1 lg Carrot
      3 c  Barley
      6 c  Water
    1/2 ts Sea salt
           Freshly ground pepper to
           -taste
      1 ts Dried basil
      2    Bay leaves
    1/2 c  Chopped Italian parsley for
           -garnish

MMMMM-------------------SHITAKE MUSHROOM SAUCE------------------------
  1 3/4 oz Dried shitake mushrooms
  2 1/2 c  Water
      4 lg Shallots or cloves garlic;
           -peeled and minced
      2 tb Soy sauce or tamari; (I used
           -only 1, plenty salty)
  2 1/2 tb Kuzu; (or cornstarch)
      1 ts Fresh lemon juice
      1 tb Whole-grain 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 1/2 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 1/4 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.