Baked barley pilaf
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Preparation 20 mins + soaking
Cooking 1 hr 20 mins
Make plenty of this recipe, as leftovers can be enjoyed as a salad with a little oil and lemon, or used to stuff peppers, aubergines or mushrooms then baked. Alternatively, you can form the mixture into burgers, adding a little harissa and chopped fried mushrooms.
- 250g barley
- 2 onions, chopped
- 100g raisins
- 2 preserved lemons
- chopped fresh parsley and lemon wedges, to garnish
- 3 tbsp olive oil
- 1 small bulb of fennel, chopped
- 1 tbsp tabil spice (see cook’s tip, below)
- 650ml vegetable stock or water
Rinse the barley and put in a bowl. Pour over boiling water and leave at least 1 hour to soak (or overnight).
Preheat the oven to 130C/fan 110C/gas ½. Heat 2 tablespoons of the oil in a flameproof casserole. Fry the onion steadily until it browns, stirring from time to time to prevent sticking. You can't hurry this; it will take at least 10 minutes and probably closer to 15, but it doesn't need your full attention. As the onion turns a lovely golden brown, add the fennel. Mix well and cook for another couple of minutes.
Add the remaining tablespoon of oil and the drained barley. Cook over a higher heat, stirring, until everything is sizzling. Add the raisins, tabil spice and the preserved lemons. Stir in the vegetable stock and bring to the boil. Cover and put in the oven for 1½ hours.
Serve hot, on its own or with a side of oven-roasted vegetables.
COOK'S TIP Tabil is a North African spice mix. If you can't find it, use a combination of ground cumin, coriander, chilli, cinnamon and ginger.
Leave a comment
Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.