It's wonderfully versatile, too: try it instead of pasta, rice, couscous or bulgur wheat next time you reach for those cupboard staples. Taste, and add more salt if you like. The colourful dish would be great as a vegetarian main. Cover and set aside somewhere warm. Some of the best dishes come about quite by chance, Barley, tomato and garlic risotto: eat it as it comes, or use it to stuff courgettes. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on the bottom of the pan. Leave them in their cooking juices until you are ready to serve. Add the segments to the bowl and set aside. • Yotam Ottolenghi is chef/patron of Ottolenghi in London. Place each mushroom on a serving plate, stem-side up. Top each with the marinated feta, including the oil, and a sprinkling of oregano leaves. Dribble a teaspoon of tahini over each portion, spoon over the orange segments and syrup, sprinkle with sesame and serve. As soon as it starts to boil, add the fish, turn the heat to medium and cover. 20g dried porcini120g pot barley, covered with cold water and soaked overnight2 medium onions170g brown lentils2 tbsp plain flourAbout 600ml sunflower oil2 tbsp olive oil1½ tsp ground cumin1 tsp ground allspice1 tsp ground cinnamon3 large portobello mushrooms, sliced into 1cm stripsZest of 1 lemon, peeled into long, thin strips½ tsp caster sugarSalt and black pepper1 tbsp dried mint1 tbsp lemon juice10g dill, roughly chopped10g parsley, roughly chopped60g sour cream (optional). This is another of Scully’s creations. Ingredients Pearled barley 1 tablespoon sunflower oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 3 cups (750 ml) vegetable or chicken stock heaping 1/2 cup (110 g) pearled barley … Pour on cold water to come 5cm above the barley and lentils, and bring to a boil. Free shipping to UK mainland on all orders over £75. I recently picked up Yotam Ottolenghi's Jerusalem at the local library on a whim, and have been randomly picking out recipes to try while I have it. Cut around the stalk of each pepper and lift it out with seeds attached. Roughly crush the sesame seeds in a pestle and mortar with a teaspoon of muscovado sugar, and set aside. Spoon into serving bowls, sprinkle with the reserved feta and coriander, and drizzle over a little olive oil. The fried onion makes this one of the most unvirtuous, comforting lentil dishes I can think of. Mix zaa’tar, cumin, coriander and 1 1/2 tsp olive oil in bowl. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, Written by Yotam Ottolenghi and Sami Tamimi. Food styling: Claire Ptak. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Photograph: Colin Campbell for the Guardian . Take a large baking tray and grease it heavily with two-thirds of the butter. Meanwhile, prepare the peppers. A vegetarian salad recipe, made with pearl barley, parsnips and goats cheese, is great for... Easy; 0; Save recipe. Cover with lots of water – the pan should be three-quarters full – bring to a boil, and on a medium heat simmer, uncovered, for 25 minutes: the barley should be cooked through but retain some bite. Place pearl barley in a saucepan, cover with plenty of water and boil for 30 minutes until tender but still with ‘bite’. Working over a small bowl to catch any juice, cut out the segments by slicing between the membranes. Stir in the barley, reduce the heat, then cover and simmer for 1 hour, until all the liquid has been absorbed and the barley is tender. Add the barley, thyme, paprika, bay leaf, lemon rind, chilli flakes, tomatoes, stock, passata and ½ a tablespoon of salt. Add most of the feta, stir gently so the cheese doesn't break up too much and stays in largish chunks, taste and adjust the seasoning accordingly. Pour the sunflower oil in a medium saucepan so that it comes 2cm up the sides. Put the farro in a big bowl and add the peppers, olives, oregano, spring onion and most of the feta. For more information on our cookies and changing your settings, click here. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Photograph: Colin Campbell for the Guardian. Otherwise, Belazu makes them and sells them in delis or online, at www.belazu.com. Fry for three minutes, stirring from time to time, until the mushrooms start to soften and gain some colour. Top with a good melting cheese and finish off in the oven. Cook barley in salted water until tender, 30 – 40 minutes. Spoon into serving bowls, sprinkle with the reserved feta and coriander, and drizzle over a little olive oil. Yotam Ottolenghi's Pot Barley and Lentils with Mushrooms and Sweet Spices — Yotam Ottolenghi — Yotam Ottolenghi's Stuffed Aubergines in a Curry and Coconut Dal — Yotam Ottolenghi and Ixta Belfrage — Yotam Ottolenghi's Portobello Mushrooms with Pearl Barley and Preserved Lemon — Yotam Ottolenghi and Sami Tamimi — Yotam Ottolenghi's Raw Brussels Sprout Nests with Oyster … Heat the sunflower oil in a heavy-based saucepan and sauté the onion and garlic until translucent. Melt the butter and 2 tablespoons of the olive oil in a very large frying pan and cook the celery, shallot and garlic on a gentle heat for 5 minutes or until soft. But I do now (and also her equally smart idea to use pot barley instead of rice in mejadra). Rinse the pearl barley well under cold water and leave to drain. The ingredients lists for this week's recipes are hardly short – I can't help myself – but they don't call attention to themselves in quite the same way as the strong flavours I pair with pearl barley can. Let cool, then add herbs and pomegranate seeds. It deserves its healthy credentials, too, because some people who are intolerant to wheat can eat farro. This is like rice pudding with texture, for those who don't mind using their teeth to eat pudding. Add the tomatoes, passata, paprika, chilli, thyme, lemon zest, sugar, salt, barley and a ladleful of water; stir and bring the mix to a simmer. Instructions 1. To serve, divide the warm barley between four plates and lay a piece of fish over each portion. Drain, transfer to a bowl and leave to cool down. Peel and dice the shallots and garlic; dice the celery. Get our latest recipes, competitions and cookbook news straight to your inbox every week For the best experience on our site, be sure to turn on Javascript in your browser. 2. Add the caster sugar to the pan with the peel and add 75ml water. It's a robust grain that, if overcooked, won't collapse but will become more tender. Pour over the dressing and gently mix together. It's also totally delicious. Pearl barley recipes. Peel and halve one onion, and cut it into thin slices lengthways. Here Debbie Major shares her traditionally... Easy ; 0; Save recipe. Initially, I cooked up some barley with chopped tomatoes with the intention of using it to stuff some courgettes, but it tasted so good that I decided to serve it as it was. These buttery, barley-topped portobello mushrooms from Ottolenghi: The Cookbook make for a hearty, warming starter - though they would also work for lunch, or as part of a sharing spread. Drain and rinse the barley. Fri 9 Jul 2010 19.02 EDT. Yotam Ottolenghi’s barley, tomato and garlic risotto recipe. Meanwhile, preheat the oven to 180°C/Gas Mark 4. Yotam Ottolenghi and Ramael Scully. While the barley is cooking, put the milk, onion and peppercorns in a large saute pan on a medium-high heat. For more information on our cookies and changing your settings, click here. Top with a good melting cheese and finish off in the oven. Rinse the pearl barley well under cold water and leave to drain. Drain, refresh and place into fine sieve to drain whilst preparing other ingredients. The texture and taste of pot barley is more interesting, so it needs less help. You can prepare the mushrooms and barley ahead of time, then heat them up and add the lemon, feta and herbs at the last minute. Drain, refresh and place into fine sieve to drain whilst preparing other ingredients. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. The best-selling, critically acclaimed cookbook from one of the UK's most popular and stylish deli-restaurants, this is the book that first launched Yotam Ottolenghi to super-stardom. Transfer to a large platter or individual plates, and serve warm – I like mine topped with a big spoonful of sour cream. • Yotam Ottolenghi is chef/patron of Ottolenghi in London. Trim off top and bottom of the orange, then cut down its sides to remove all the skin and pith. Show caption Barley, tomato and garlic risotto: eat it as it comes, or use it to stuff courgettes. Get our latest recipes, competitions and cookbook news straight to your inbox every week Rinse the pearl barley well under cold water and leave to drain. Spoon on the sauce, finish with a drizzle of oil and a sprinkling of poppy seeds, and serve at once. Stir, cook for a minute more, then remove from the heat and stir in the lemon juice, dill, parsley and crisp fried onion.