Rice & Grains by Kathy Kordalis

Author:Kathy Kordalis
Language: eng
Format: epub
Tags: More Than 70 Delicious and Nourishing Recipes
Publisher: Ryland Peters & Small
Published: 2022-01-22T00:00:00+00:00

Barley & wild rice with candied salted almonds & barberries

Candied salted almonds, tart and sour barberries, grains, sumac and dried rose petals – all evoke images of eastern feasts, mint tea, incense burning and people coming together. This rice dish can be served alongside slow roasts, barbecued meats and vegetables or on its own with crumbled soft goat’s cheese.

150 g/generous ¾ cup barley

250 g/1⅓ cups wild rice

2 tablespoons dried barberries

salt

vegetable oil, for deep-frying

CANDIED SALTED ALMONDS

2 tablespoons light soft brown sugar

100 g/¾ cup salted Marcona almonds

DRESSING

60 ml/¼ cup olive oil

freshly squeezed juice of 2 lemons

2 tablespoons sumac

1 teaspoon salt

1 red onion, thinly sliced

TO SERVE

2 tablespoons dried rose petals

30 g/1 oz. mint, leaves picked

soft goat’s cheese, crumbled (optional)

SERVES 4 AS A SIDE

For the candied salted almonds, preheat the oven to 180°C (350°F) Gas 4 and line a baking sheet with parchment paper. Stir the sugar with 2 tablespoons of water in a saucepan over a low heat until the sugar dissolves. Add the almonds, stir to coat, then tip onto the baking sheet and bake in the preheated oven for about 10 minutes, stirring occasionally, until lightly caramelized. Set aside.

Meanwhile, place the barley in a saucepan of cold salted water. Then place 200 g/generous 1 cup of the wild rice in a second pan of cold salted water. Bring both pans to the boil over medium-high heat, then reduce to medium and simmer for 20–25 minutes, until tender but not falling apart. Drain and set aside.

To make the dressing, in a bowl mix the olive oil, lemon juice, sumac, salt and sliced onion and let it sit for at least 20 minutes.

Heat the vegetable oil in a saucepan to 200°C (400°F). Add the remaining wild rice and fry until puffed. Remove with a metal sieve/strainer and drain on paper towels.

Toss the barley and wild rice with the barberries and the dressing, then tip into a serving bowl and scatter with rose petals, mint leaves, candied almonds and puffed wild rice. Crumble over the goat’s cheese, if using, and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.