Balsamic Strawberries, Barley "Risotto" with Shiitake Mushrooms, and Vegetable Spring Rolls

On a non-food related note, does anyone else think it strange you have a choice of 7 musical selections to view when on the Taco Bell site (upper right hand corner)?

Balsamic Strawberries

• 7.5 cu sliced fresh strawberries (3 "baskets")
• 6 tablespoons sugar
• 6 tablespoons balsamic vinegar

After slicing the strawberries, stir ingredients together gently. Let flavors meld in the refrigerator at least 1 hour before serving chilled. Will last several days. Is delicious over toast or ice cream, but tart enough to serve at a meal.

Barley "Risotto" with Shiitake Mushrooms

• 6 cups water
• 1 Teaspoon Salt
• 2 Tablespoons Butter
• 2 cups rinsed pearl barley
• 6 Tablespoons Olive Oil
• 2 Large Onions (Diced)
• 12 Cloves Garlic (Minced)
• 4 Sticks of Celery (Diced)
• 1-2 lbs Shititake mushrooms
• 1/2 cup minced parsley
• 5 Cups veggie broth (or mushroom broth)
• 10 cups water
• 3/4 cup heavy cream
• 18 oz blue cheeseSpray Fat (aka PAM)

Boil water with butter and salt. Mix in barley. Lower to medium low heat and cook for 45 minutes covered. Let stand for 15 minutes.

Remove the stems of the mushrooms. Discard. Dice the caps of the shiitakes.

Panfry the onions to a nice golden brown using a litte spray fat. Add the olive oil to the pan when done. Add the garlic, celery, and mushroom bits, until all are tender. Fold in the barley (it will turn to glue if you are too agressive) in batches. Fold in the parsley. Stir gently, distributing the oil and vegetables throughout the barley well.

Add the broth, reduce heat to low/medium-low and simmmer for 10 minutes, until the broth is all absorbed.

Stir in cream and blue cheese and serve immediately.

Vegetable Spring Rolls

• 8" Round Rice Papers (20 or so)
• 6 teaspoons grated fresh ginger
• 6 teaspoons wasabi paste (make it from wasabi powder and water- it's much cheaper than way)
• 3 teaspoons lime juice
• 1 cup mayo<6 cups shredded broccoli
• 15 oz extra firm tofu
• 3/4 cup shredded coconut
• Whole romaine lettuce leaves
• 3 tablespoons soy
• 3 tablespoons lime
• 3/4 teaspoon crushed red pepper

Prepare each rice paper in water then lay out to sit for 5 min on a towel or damp plate.

Combine the ginger, mayo, wasabi and lime juice.

Toss the shredded broccoli, tofu and coconut. Add the mayo sauce and toss.

To assemble:

• Take one rice paper
• Place a lettuce leaf on the rice paper
• Spoon slaw onto lettuce leaf
• Wrap rice paper up into a roll.

Let sit for 15 min. Refrigerate if it is going to be more.

To make dipping sauce:
Whip together soy, lime juice and crushed red pepper

--Michael