Archive for the ‘Pearl Barley’ Category

Barley, grape & sirloin salad

Monday, July 5th, 2010


This is the way I cook this fantastic salad from the Moro cookbook.  Perfect for summer evenings.

2 cups pearl barley
1 beef stock cube
olive oil
500g 2.5cm thick sirloin steak
350g white seedless grapes
1 bunch flat leaved parsley

1/2 small onion
1 tbsp wine vinegar
1 tsp sumac
1 tsp ground corriander

1 small garlic clove
1 tbsp wine vinegar
4 tbsp olive oil
2 tsp sumac
pinch allspice
pinch ground coriander

Mix the marinade and rub over the steak – leave for an hour or more if you have time.

Simmer barley and stock cube in a litre of water for 45 mins until tender, then drain and leave to cool.  Blend the dressing ingredients and cover.  Rinse the parsley and pick off all the leaves, discard the stems or use for soup.  Wash and halve the grapes.

Heat a barbeque or grill pan until smoking.  Rub a little oil on both sides of the steak, then place in the pan and sear each side for 30 secs each.  Remove, sprinkle on a little salt and leave to rest for a minute.

Mix the barley, grapes and parsley leaves in a bowl, and mix in the dressing well.  Check for seasoning and adjust as necessary.  Cut the steak into thin slices across the grain and mix half in with the salad, and lay the other half on top.  Serve immediately.

Mushroom Barley Bake

Sunday, January 31st, 2010

Cut LemonRaw Mushrooms

1 tbsp olive oil
1 onion
1 clove garlic
10 mushrooms
1 mug pearl barley
1 pint chicken or veg stock
juice of half a lemon
small bunch parsley
1 cup greek yoghurt
1 tomato
1 cup grated cheddar

This is a bit like a baked risotto, made with pearl barley instead of rice.  It is less intensive and more forgiving than making a risotto as you don’t have to permanently stir it.

Finely chop the onion and crush the garlic.  Clean the mushrooms and slice.  Wash and chop the parsley.

Fry the onion and garlic gently in the oil, then add the barley and stir for a couple of minutes.  Add about a third of the stock and leave to simmer for 5-10 minutes, stirring occasionally.  Add the mushrooms and lemon juice.

Continue to stir and add stock until the barley is tender (it will still remain slightly chewy).  The barley should be plump and there should be some liquid, but it won’t get stodgy like a risotto.  The whole process takes around 40 minutes.  Add the parsley, check for seasoning and adjust as necessary.

Heat the oven to 200c.  Wash and thinly slice the tomato.  Pour the mixture into an oven proof dish, cover with the yoghurt as a thin layer, top with a layer of the sliced tomato, then sprinkle the cheese on top of that.  Bake for around 20 minutes until the cheese has browned.

Serve with a fresh mixed salad.

This is a lovely, tangy, chewy, mushroomy supper dish.  It is good reheated for lunches too.