Here is a great vegetarian dish using local ancient grains I found from this wonderful farmer in Santa monica.  I used the big green egg here to slowly cook the broccoli and cauliflower.  This dish has some subtle flavors of asian cuisine with shiso, miso, and fermented pepper paste (goujchang).  Combine that with the flavors of wood and ancient grains and you turn out with a great vegetarian dish packed with flavor.  Here is the recipe I hope you enjoy it.

For Puree

1/2 head green cauliflower and 1/2 bunch of broccoli
1/2 cup of vegetable stock
1/2 cup cream
7 leaves of shiso
1 cup of spinach
Salt to taste 

1 cup black barley
4 cups vegetable stock
1/2 onion charred
2 garlic cloves
Salt

1 cup triticale
4 cups of vegetable stock
1/2 charred onion
2 garlic cloves
Salt 

1/2 cup fried garlic
 
1/2 bunch of broccoli cut in 1/2 inch slices
1 tbsp goujichang

1/2 head of green cauliflower cut into 1/2 inch slices
2 tbsp of miso mayo

Take a half cup of cooked barley and triticale
1 cup vegetable stock
1 tbsp of butter
Season with salt

whole Broccoli stems 

For the puree,

Place half a head of the cauliflower, broccoli, vegetable stock, cream, 1/2 tsp of salt.  Bring to a boil, cover and turn down to a simmer.  Cook for 7-10 minutes until the brassicas are very tender.  Then pour everything into a vita mix along with shiso and spinach.  Puree for 1 minute until smooth and adjust the seasoning with salt. Set aside and keep warm

For the Grains,

Wash and drain both grains separately with cold water.  Then you can soak both of them for at least an hour in cold water.  This will help with the cooking time.  Then place grains in separate pots with vegetable stock, charred onion, garlic cloves, and salt.  Bring to a boil, then cover and turn down to a simmer.  They should take about 45 minutes to an hour depending on how long you soak them for.  Once cook pour out onto a sheet pan lined with parchment paper and allow to cool.   

For the Grilled Brassicas

Start you egg or grill and let it come up between 350 -400.  Take the other half of both cauliflower and broccoli and slice 1/2 inch thick.  Then place them each on a large piece of aluminum foil.  Drizzle lightly with oil and salt.  Then spread the miso mayo on the green cauliflower and the goujchang on the broccoli.  Place on the grill and close the lid.  It depends on how hot your grill is but cook for 15 -20 minutes or until there is a slight crunch.  Take the stems of broccoli and drizzle lightly with olive oil and salt.  Place those as well on the grill.  I tried not to put them directly over the hot spot of the grill, I placed them towards the sides and let them slowly cook (almost smoke) for about 30-45 minutes until they were tender.  After done slice thin and set aside

To finish 

Take half cup of cooked barley and triticale and place in a small pan with vegetable stock.  Bring to a boil and cook until all the liquid is gone, finish with butter, salt and pepper if needed. Then place a large spoonful of the puree down on the plate.  Place a spoonful or two of the ancient grains down in the middle of the plate.  Add a piece or two of each brassicas on either side of the grains.  Then take the sliced stems of broccoli and lay on top of the grains.  Finish with fried garlic and sorrel.  Serve and enjoy!

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