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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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