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pearl barley pilaf
- Preparation and cooking time
- Serves 6
Pearl barley is perfect for replacing rice in sticky dishes such as risotto, paella and pilaf. Here, the barley grains soak up every ounce of flavour from the broth. Serves 6
- 350g carrots, cut into large chunks Light olive oil 3 sprigs of rosemary, picked 2 large red onions, thickly sliced 3 garlic cloves 1 tsp coriander 1 tsp cumin A pinch of chilli flakes 50g butter, plus extra for sauteeing 50g olives, pitted Zest and juic
- STEP 11 Preheat the oven to 180C/350F/gas mark 4. Lay a sheet of baking parchment on a baking tray and then spread the carrots on top. Drizzle with oil and season with salt and rosemary. Cover with a sheet of foil and place in the oven for 25 minutes. Remove the foil, then return the tray to the oven for about 15 minutes until the carrots brown slightly . 2 In an ovenproof pan, gently saute the onion, garlic and spices in a knob of butter for 10 minutes until soft. 3 Add the roasted carrots, olives, lemon zest, 50g butter, honey and barley, then season. Stir well to coat the grains and fry for a further 2 minutes, then add the stock or water. 4 Bring to the boil, cover and put in the oven for 20-30 minutes until the barley is just cooked. 5 Serve hot with a sprinkle of toasted hazelnuts over the top, followed with some chopped parsley and a splash of lemon juice.