BARLEY PILAF RECIPE

This recipe will teach you how to make Mushroom Ragout And Polenta. It is a quick and easy recipe to make. This is a very nourishing pilaf the taste is absolutely fantastic. If you have never tried a pilaf I suggest you try this Barley Pilaf I'm sure your whole family will enjoy it.

Barley Pilaf Ingredients

40g butter
1 cup burghul
1 Tbs olive oil
1/3 cup yogurt
2 red capsicums
2 1/2 cups water
2 tsp ground cumin
2 tsp caraway seeds
2 tsp ground coriander
2 cloves crushed garlic
1 1/2 cups pearl barley
2 cups vegetable stock
1 brown onion sliced thinly
2 baby fennel trimmed, sliced thinly

Barley Pilaf Method

In a large saucepan heat the oil and cook the onion, garlic, seeds and spices stirring until onion softens. Add barley and cook stirring 1 minute then add the stock and the water and bring to the boil then reduce heat and simmer covered for 20 minutes. Stir in burghul and cook covered about 10 minutes or until burghul and barley are tender.

Quarter the capsicums and remove and discard seeds and membranes then roast under the grill skin side up until skin blisters and blackens. Cover capsicum pieces with plastic wrap for 5 minutes and then peel away the skin and slice thinly. Heat the butter in a medium frying pan and cook the fennel stirring until tender. Just before serving the Barley Pilaf toss the capsicum and fennel into the barley mixture and top with the yogurt.

Enjoy your freshly made Barley Pilaf!

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