Sundried-Tomato Terrine
From the kitchen of Sharmagne Leland-St. John

½ cup faro
1 ½ cups chicken or vegetable broth
1 large carrot
1 small green bell pepper (proportionately)
1 small red bell pepper (proportionately)
1 small yellow bell pepper(proportionately)
½ cup sundried tomatoes, preserved in oil
Tzatziki dressing, to bind.

Cook the faro according to package directions
using the broth in place of water.

While the faro is cooking, using a peeler, skin
the carrot then continue paring it with the
peeler until you have several long thin strips.
Mince them until they are very small.

Cut off a section of each of the peppers. (Maybe
½ or ¼). Remove seeds and mince the peppers
one at a time until you have equal amounts of
each. Set aside.

Place the sundried tomatoes in a blender and
pulse until you have thick paste.

When cooked. remove the faro from the stove
and add the minced veggies. Mix well, then
cover and let sit for 5 minutes. Add a bit of
the tzatziki, just enough to hold the mixture
together.

Set out 4 ramekins. Divide the tomato mixture
and spoon it into the ramekins. Smooth out
with a spatula and add the faro mixture on top.

Place in the refrigerator for 2 hours.

When ready to serve, run a knife around the
edges of the ramekin, invert onto the serving
plate and lift the ramekin.
 

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