I've been putting this recipe off for about a week now after being daunted by the packet instructions to cook the pearl barley for an hour fifteen. Who has that long to cook dinner in the evenings?? But I'm glad I finally got round to it.
In actual fact the pearl barley only took about half that time to cook which meant I spent a lot of the time cooking preventing it from sticking to the bottom of the pan.
Meanwhile, I chopped carrots, shallots and some remaining courgette, drizzled with oil, garlic paste and fennel seeds, and roasted them in the oven for 40 minutes.
When the veg looked almost done, the pearl barley was drained and tossed with some chopped parsley, some leftover cabbage and leek from the previous week, feta cheese and a dressing made from red wine vinegar, lemon juice and olive oil.
Finally, the roasted veg was added into the bowl and mixed in. This made four huge portions at surprisingly low calories. Its the first time I've cooked pearl barley but I'll be sure to use it again in salads.
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