PILAF WITH BARLEY

PILAF  WITH  BARLEY:

INGREDIENTS:

60  ml   olive oil
2  onions, chopped
1/2  cup  wild rice
1   cup  pearl barley
3  cloves garlic, crushed
1  litre  vegetable stock
1   red pepper, sliced
250  g portabellini mushrooms, sliced
1  bunch spinach, trimmed and shredded
3  tbsp  chopped parsley
1  tsp  chopped rosemary
2  tsp  grated lemon rind

METHOD:

• Heat half the oil and saute onion over gentle heat for five minutes.  Add barley, rice and half the garlic and stir for one minute.  Add stock and bring to a boil.
• Reduce the heat, cover and simmer for an hour, until tender. Meanwhile, heat the remaining oil in a frying pan.
• Add peppers and stir-fry over a high heat until begining to brown.
• Add mushroom and stir fry for two minutes. Reduce the heat, add spinach and remaining garlic and allow the spinach to wilt.
• Add herbs and lemon rind and remove from heat. Once barley is cooked, stir in veggies and season to taste. Serve.

Notes:  Serve as a side dish with grilled or roast meat or chicken.