Prep 10 mins
Cook 40 mins
This is a recipe from Australia's Lindy Milan and Jeff Jansz - big thank you to them! They serve it with chicken tagine. I first cooked it when I had some leftover roast duck - you know how it is, one duck is too much for 2 people but not enough for 3.... So I made the stock with the duck bones and wingtips; chopped up the leftover roast duck and sauteed it till a bit crisp; strewed the duck over the top of the pilaff. The duck bit isn't in the recipe - could be done with almost any leftover roast meat.
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1 teaspoon cumin
- 2 cups pearl barley, rinsed and drained
- 4 cups chicken stock
- 1 teaspoon grated orange zest
- 1⁄2 cup pine nuts or 1⁄2 cup walnuts, toasted
- 2 tablespoons currants
- 3 shallots, sliced
- Heat oil in a medium sized saucepan with a lid. Add garlic and cook for a
- minute. Add cumin powder and pearl barley. Pour in stock and zest. Season
- and bring to the boil. Reduce heat and cover. Simmer for 35-40 minutes, or
- until cooked. Stir through pine nuts, currants and shallots.
This is a nice way to cook barley, although I was expecting it to have more flavor. I left out the shallots (I don't eat those). I used 4 cloves of garlic (I always double the garlic in any recipe). Next time I make this I will use even more and will probably increase the amount of cumin too. It will definitely be good with the dal recipe that I use (recipe #190963).