PEARL BARLEY PILAF
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
Provided by sljames
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- 1 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.
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