Name: Barley and burghul fennel pilaf
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium_piece brown onion, sliced thinly; 2 clove garlic, crushed; 2 teaspoon caraway seeds; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 1/2 cup (300g) pearl barley; 2 cup (500ml) vegetable stock; 2 1/2 cup water; 1 cup burghul; 2 medium_piece red capsicums; 40 gram butter; 2 baby fennel, trimmed, sliced thinly; 1/3 cup yogurt

Barley and burghul fennel pilaf

This dish is popular in Asia, the Middle East and Africa, and utilises a wonderful mix of those ethnic spices and flavours.

Ingredients

1 tablespoon olive oil

1 medium_piece brown onion, sliced thinly

2 clove garlic, crushed

2 teaspoon caraway seeds

2 teaspoon ground cumin

2 teaspoon ground coriander

1 1/2 cup (300g) pearl barley

2 cup (500ml) vegetable stock

2 1/2 cup water

1 cup burghul

2 medium_piece red capsicums

40 gram butter

2 baby fennel, trimmed, sliced thinly

1/3 cup yogurt

Method

1.Heat oil in large saucepan; cook onion, garlic, seeds and spices, stirring, until onion softens.

2.Add barley; cook, stirring, 1 minute. Add stock and the water, bring to a boil; reduce heat, simmer, covered, 20 minutes.

3.Stir in burghul; cook, covered, about 10 minutes or until burghul and barley are tender.

4.Meanwhile, quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice thinly.

5.Heat butter in medium frying pan; cook fennel, stirring, until tender.

6.Just before serving, toss capsicum and fennel into barley mixture. Top with yogurt.

Pearl barley is barley with the outer husk removed. It is available from major supermarkets and health food stores. Regular barley can be used instead of the pearl barley.
Note

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Ingredients

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