I like the nutty taste of barley because it complements many different vegetables and is wonderful on it’s own. But I also like it for is similarities to pasta in texture. It’s like a comfort food that you may never have tasted. It’s also got more health benefits than pasta but don’t let that scare you off. Bring this dish to your next pot luck and your friends will thank you.
|Barley and Roasted Cauliflower with Almonds|
4 Tbs olive oil
1 small onion, thinly sliced
2 - 3 crushed garlic cloves
1 1/4 cups uncooked barley (I used purple barley)
3 cups vegetable broth
1 cauliflower, stems trimmed, cut into small florets (substitute broccoli or brussle sprouts)
1/3 cup chilled butter, diced
1/3 cup almonds, coarsely chopped
1 tbsp Sherry vinegar
Finely grated rind and juice of ½ lemon
Garnish with chopped flat-leaf parsley and mint
- Heat 2 Tbs oil in a saucepan over medium-high heat, add onion and garlic and fry until tender (4-5 minutes). Add barley, stir to coat, then add broth and 1 cup water. Bring to a boil. Cover with a lid, reduce heat to low and cook until barley is tender and stock is absorbed (1-1¼ hours). Remove from heat and stand covered to steam for 15 minutes.
- Meanwhile, preheat oven to 400 degrees and toss cauliflower with remaining oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until tender and golden (45-50 minutes).
- Cook butter in a saucepan over high heat, swirling pan occasionally, until nut brown (4-5 minutes). Remove from heat and stir in almonds, vinegar, rind and juice. Toss the barley, cauliflower and almonds together in a serving bowl, top with parsley and/or mint leaves and serve.
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