Barley Side Dish With Leeks |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A side dish we had tonight with turkey burgers. It is based on one of my previous recipes (Mushroom Barlotto) which is loosely based on a recipe by Scots chef Nick Nairn. On this occasion, instead of stock, I used leftover lemon herb sauce that I had made the night before, but which had turned out a little too thin (see Kitchen Disaster Salmon With Lemon Herb Sauce). Read more . I still had to add a little more stock towards the end of cooking to keep the consistency right. Ingredients:
21/2 tbsps. mild olive oil |
1 medium onion, finely chopped |
1 small leek, sliced |
2 cloves garlic, finely chopped |
4 1/2 oz. pearl barley |
3/4 pt. hot chicken stock, or a mixture of stock and wine. you can of course use vegetable broth instead |
a little more stock, broth or wine if needed |
1 tbsp. light soy sauce |
a good squeeze of lemon juice |
seasoning, to taste (be cautious at first with this) |
a small handful of finely-chopped parsley |
Directions:
1. In a large non-stick pan, heat the oil.
2. Add the onion and leek. See Photo
3. Fry gently for a few minutes, until the vegetables begin to soften.
4. Add the garlic and fry another minute or two.
5. Add the barley and fry very gently until it begins to brown a little, and the onion starts to turn translucent, about 5 minutes See Photo. Keep a close eye on it.
6. Add the chicken stock or stock and wine, soy sauce, lemon juice and seasoning. See Photo
7. Add the parsley, stir well, bring back to the boil and then simmer until most of the liquid is absorbed and the barley is tender See Photo. This should take about 1 hour. Add some more hot liquid if necessary to keep the mixture from becoming too dry. The mixture should resemble risotto and should be stirred often to prevent sticking.
8. Serve as a side dish. See Photo
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