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Monthly Wine Spotlight - 2009 Cabernet Franc

Each month, we pick a featured wine and our kitchen prepares a dish to create a perfect pairing recipe! This month the Peju Kitchen suggests a bottle of Peju 2009 Cabernet Franc paired with Wild Mushroom & Barley Risotto with Swiss Chard.
Enjoy!

 

- Peju 2009 Cabernet Franc,  Buy it Here >
- Wild Mushroom & Barley Risotto with Swiss Chard Download Recipe Here >


Wild Mushroom & Barley Risotto with Swiss Chard
(Yield: 8 - 2/3 cup servings)

Ingredients           Amount

•    Uncooked pearl barley
•    Water
•    Wild Mushroom Veg. Stock
•    Olive oil
•    Minced shallots
•    Thinly sliced mixed wild mushrooms
•    Kosher salt
•    Rehydrated dried mixed mushrooms
•    Chiffonade Swiss chard
•    Grated Parmesan Cheese
•    Unsalted butter
•    Freshly ground black pepper & Kosher salt
•    Shaved Parmesan cheese

 

•    1 cup
•    2 cups
•    4 cups
•    1 Tbsp
•    1/2 cup
•    2 cups
•    2 tsp
•    1/2 cup (Finely Chopped)
•    2 cups
•    1 cup
•    2 Tbsp

Method

1.  Soak the barley in the water for 2 hours, then drain.

2.  Bring the Wild Mushroom Vegetable Stock to a simmer in a small saucepan.

3.  Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook until tender, about 2-3 minutes.

4.  Add the mushrooms and salt.  Cook for 3 minutes.
Add the thinly sliced and finely chopped rehydrated and wild mushrooms, Wild Mushroom Vegetable Stock and barely.

5.  Bring to a boil, then reduce the heat and simmer for 25 minutes or
until most of the liquid is absorbed, stirring occasionally.

6. Remove from the heat and stir in the Swiss chard, Parmesan and butter.
Season with pepper and salt to taste. Garnish with shaved Parmesan cheese.

 

Wild Mushroom Vegetable Stock (Yield: 4-5 cups stock)

Ingredients   Amount

•    Dried mixed wild mushrooms
•    Hot water
•    Chopped onion
•    Fresh or canned tomatoes
•    Chopped celery
•    Chopped carrots
•    Garlic cloves, crushed
•    Whole black peppercorns
•    Thyme sprigs
•    Parsley sprigs
•    Sage sprig
•    Bay leaf
•    Peju Cabernet Franc wine
•    Cool water

 

•    1 cup
•    2 cups
•    2 cups
•    1 1/2 cups
•    1 cup
•    1 cup
•    10
•    1/4 tsp teaspoon
•    3
•    3
•    1
•    1
•    1 cup
•    6 cups

Method

1.  Combine the mushrooms and hot water in a medium bowl; cover an let steep for 20 minutes. Drain the mushrooms in a colander over a bowl, reserving the liquid.

2.  Finely chop ½ cup of the rehydrated mushrooms and reserve for the risotto.

3.  Place the remaining mushrooms in a large saucepan and add the reserved mushroom liquid. Add the onion and the remaining ingredients.

4.  Bring to a boil over medium heat; reduce the heat and simmer for 45 minutes.

5.  Strain and reserve the liquid.

 



View our 2010 Wine of the Month Spotlights >
View our 2011 Wine of the Month Spotlights >

View our February 2012 Wine of the Month Spotlight >
View our March 2012 Wine of the Month Spotlight >
View our April 2012 Wine of the Month Spotlight >
View our May 2012 Wine of the Month Spotlight >
View our July 2012 Wine of the Month Spotlight >


 

 

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