Barley Pilaff

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Heat oil in a medium sized saucepan with a lid. Add garlic and cook for a
2. minute. Add cumin powder and pearl barley. Pour in stock and zest. Season
3. and bring to the boil. Reduce heat and cover. Simmer for 35-40 minutes, or
4. until cooked. Stir through pine nuts, currants and shallots.