Black Barley Vegetable Pilaf
Recipe Bag
Serves 3 to 4 @ £2.05 per person
* 15% off until Tue 30 Jun
A hearty grain dish made with whole black wheat, gently simmered with vegetables and herbs. Nutty, satisfying and full of flavour, this pilaf works well as a main meal or a side dish.
Ingredients from Us
1 x Black Barley, Wholegrain (500g)
1 x Recipe Card Black Barley Vegetable Pilaf
1 x Veg Stock Cube (1 x 10g)
1 x Closed Cup Mushrooms (300g)
1 x Brown Onions (250g)
1 x Leeks (200g, £3.00/Kg)
1 x Hispi Cabbage (apx. 350g)
1 x Suffolk Carrots, washed (250g)
Optional Additions from Your Box
Small handful cabbage, finely sliced
A few mushrooms, sliced
Small piece of leek, sliced
From Your Pantry
2 tbsp olive oil
1 clove garlic, chopped (optional)
Salt and black pepper
Optional Extras
Fresh parsley, chopped
Squeeze of lemon juice
Toasted seeds or nuts
Method
Cook the black wheat
Rinse the grain under cold water. Cook in boiling salted water for 25–30 minutes until tender but still slightly chewy. Drain and set aside.
Cook the onion
Heat the olive oil in a large frying pan. Add the diced onion and cook gently for 5 minutes until softened. Add the garlic, if using, and cook for 1 minute more.
Add the vegetables
Add the diced carrots and cook for 5–6 minutes. If using cabbage, mushrooms or leek, add them now and cook for a further 4–5 minutes.
Combine
Stir in the cooked black wheat. Add a small splash of vegetable stock and cook for 3–4 minutes until everything is heated through.
Finish
Season with salt and pepper. Add chopped parsley or a squeeze of lemon juice, if desired.
To Serve
Serve warm as:
A main vegetarian dish
A base for roasted vegetables
A side for stews or curries
This dish is also excellent served cold the next day as a grain salad.