Toasted Barley, Leeks, Fennel and Red Wine Reduction w. Buckwheat Sprouts and Sunchokes
2 C barley, toasted on 400 degrees for 10 minutes, then boiled for 40
2 fennel bulbs and their fronds, boiled in Earth Balance and water for 20 minutes until softened
2 leeks steamed
4 sunchokes sauteed
2 c Dry Red Wine reduced on medium heat until thickened
1 cup buckwheat sprouts for garnish
2 fennel bulbs and their fronds, boiled in Earth Balance and water for 20 minutes until softened
2 leeks steamed
4 sunchokes sauteed
2 c Dry Red Wine reduced on medium heat until thickened
1 cup buckwheat sprouts for garnish
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