Have you ever seen lettuce in a light citron yellow with pink stripes? This automatically qualifies it as a “wild” ingredient. These pink-striped leaves, known as RADICCHIO CASTILLO FRANCO, work as wraps for this pretty dish—so no need for utensils. Their slightly bitter taste contrasts nicely with the bean and barley filling.
Fresh cranberry beans come wrapped in matching color pods, and the beans themselves start out as pink and yellow—though after cooking the color is lost (darn!). The benefit of fresh beans is that they cook a lot faster than dried, and there’s no soaking involved. Though vegan, these wraps provide a substantial bite, which follows my number one menu rule: make sure guests are well fed so they don’t get too tipsy.
MAKES 28 WRAPS
COOK THE BARLEY
1/4 CUP pearled barley
1 CUP water
1 tsp salt
In a medium pot, combine barley and water, bring to a boil. Simmer, covered, about 25 – 30 min, till soft and chewy, and liquid is absorbed (add water if barley is not soft enough). Let sit covered for 5 min. Fluff with fork.
COOK THE BEANS
1/2 LB fresh cranberry beans in the pod, shucked
1 bay leaf
Bring a pot of water to a boil. Add beans, simmer about 35 min, till beans are soft. Drain.
FLAVOR THE BEANS
3 TB EV olive oil
10 fresh sage leaves, cut into strips
1 1/2 cloves garlic, minced
juice from 1/2 lemon
salt, to taste
EV olive oil
Heat olive oil over medium heat. Add sage, fry for 1 min, till starting to crisp. Add beans, saute for 2 min. Add the garlic, saute for 1 min, till golden. Remove from heat, toss with lemon juice. Season with salt. Combine the beans and barley. Drizzle with a little olive oil.
MAKE THE SAUCE
4 TB vegenaise
1/2 tsp onion powder
1 tsp parsley, minced
1/4 tsp ground coriander
Whisk ingredients together in a small bowl.
CREATE THE WRAPS
radicchio castillo franco, separated into leaves
beans and barley mixture
fresh parsley sprigs, for garnish
Remove 28 medium leaves from the center of the radicchio. Place a teaspoon, or so, of the bean and barley mixture into each leaf. Add a small dollop of the sauce and garnish with parsley leaf.
We've got more recipes featuring foraged and wild ingredients in 14 Exotic & Foraged