Toasted Oat and Barley Crumble

Submitted by kbryden6

"Butter poached halibut, satsuma orange, grilled mushroom, flowering herbs, toasted barley and oats. This recipe is a part of the Kitchensurfing "spring tasting" menu: www.kitchensurfing.com/menus/spring-tasting-533d8c9ecfa7779c3d000002."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 200 g pearl barley
• 1 liter chicken stock
• 5 g salt
• 50 g rolled oats
• 20 g butter
• 4 g chopped thyme
• 100 g sugar
• 45 g egg whites
• 5 g salt
• salt (to taste)

directions

1. Bring barley, stock and salt to a boil in a medium pot.
2. Reduce heat, and cook at a simmer for 20 minutes or until done.
3. Meanwhile, in a heavy bottom pan, add oats, thyme, pepper and butter. Toast to a light brown, then remove from heat and allow to cool.
4. Strain and cool barley after it is cooked.
5. Heat oven to 350 degrees F.
6. Add toasted oats and barley to a mixing bowl. Add sugar and egg whites.
7. Mix gently to create a sandy consistency.
8. Bake on parchment or non-stick mat.
9. While baking, stir the cooking mixture every 5-7 minutes. Bake until the mixture is golden and appears dry, about 15-20 minutes.
10. Allow to cool and break apart as desired. Season with salt as desired.