Warming Beetroot Barley

3 Jun

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This is a fantastic dish to serve with a warm vegetable stew and I know a lot of you will be asking why is she posting about warming food in the middle of Summer? But as most of you know I live in Ireland and yesterday…. let’s just say it wasn’t exactly BBQ weather! Also I’m still  sick, waiting for my juice medicine to kick in so I was really in the mood for some sort of food that just kind of felt like a hug in a bowl. This is the perfect recipe I have to say. It is the first time I have ever used barley on its own (As in not in a soup) and I absolutely loved it. It has an amazing chewy and sort of creamy texture that makes it ideal food for when your sick, especially if you have a sore throat. The cayenne gives it an extra kick and the beetroot turns it a lovely pink/red color which makes it quite appealing to the eye as well.

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Warming Beetroot Barley (Serves 2 -3)

1tbsp olive oil

3-4 garlic cloves, minced

1/2 onion, diced

1/2 cup pearl barley

1 bay leaf

1 1/4 cup chicken/veg stock

2 small beetroot, grated

1tbsp fresh thyme/dill

a pinch of cayenne pepper

1/2 lemon

salt and pepper

  • Heat the oil in a small pot over a medium/low heat the add the garlic and onion and fry, stirring continuously, for about 2-3mins. Add in the barley, bay leaf and stock and mix to combine.
  • Bring to the boil and reduce the heat to low. Cover with a lid and leave to cook for about 20mins, stirring regularly.
  • Mix in the grated beetroot, thyme or dill and cayenne. Add a drop more water if there is no liquid left and season with salt and pepper generously. Place the lid back on and cook for a further 20mins.
  • Check on it regularly and add more water if it is drying out.
  • When its done, squeeze in the juice of the lemon and taste to see if the seasoning is correct. Serve hot sprinkled with extra thyme or dill.

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