 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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. 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.
|
|