barley Archives

Beef recipes

Braised chicken with root vegetables on barley pilaf

45 minutes

Brisket ragu with tomato, barley and olives

4 hours

Rotisserie chicken with barley-and feta salad

20 minutes

Oven-poached whole chicken and vegetables with celery lemon salsa

1 hour

Risotto recipes

Mushroom barley risotto with goats cheese and sage

30 minutes

Soup recipes

Bacon, mushroom and barley soup

35 minutes

Barley salad with sauteed baby rosa tomatoes and baby marrows

30 minutes

Whole-wheat and pumpkin salad with gremolata dressing

1 hour, 30 minutes

Butternut recipes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Barley, lentil and butternut casserole

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour, plus barley cooking time

Ingredients

200 g butternut, diced
1/3 cup olive oil
1 small onion, chopped
2 shallots, chopped
4 cloves garlic, sliced
30 g unsalted butter
1/2 t ground coriander
1 t caraway seeds
1/2 t fennel seeds
1 x 150 g shiitake mushrooms, sliced
300 g cooked pearl barley
1 x 400 g lentils, drained
70 g Parmesan, plus extra for serving
1 T Italian parsley, chopped
1/3 cup cream
120 g breadcrumbs
Sea salt and freshly ground black pepper, to taste
Green salad, for serving

Method

Preheat the oven to 180°C.

Place the butternut in an ovenproof dish and drizzle with 2 T olive oil. Roast for 20 minutes, or until soft but still firm.

Fry the onion, shallots and garlic in the remaining olive oil until soft. Add the butter and allow the onions to brown a little more, then add the coriander, caraway and fennel seeds and fry until they start to pop. Add the mushrooms and fry until soft.

Once the butternut is cooked, mix with the fried ingredients and the barley, lentils, cheese, parsley, cream and breadcrumbs.

Season to taste and transfer to an ovenproof dish. Bake for 30 to 40 minutes until brown and crisp. Sprinkle with Parmesan and serve with a green salad.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Chunky winter vegetable stew with burnt sage butter

Slow-roasted brisket

Braised chicken with root vegetables on barley pilaf

Brisket ragu with tomato, barley and olives

Rotisserie chicken with barley-and feta salad

Oven-poached whole chicken and vegetables with celery lemon salsa

Mushroom barley risotto with goats cheese and sage

Cavolo nero soup

Bacon, mushroom and barley soup

Barley salad with sauteed baby rosa tomatoes and baby marrows

Whole-wheat and pumpkin salad with gremolata dressing

Barley, lentil and butternut casserole

Barley, lentil and butternut casserole

Ingredients

Method