Stranger Foods

Gently spiced pearl barley with tomatoes, leeks, dill & pine nuts

Serves 4 | Prep 15 mins | Cook 1 hr

This all-in-one pearl barley dish is like a light risotto: warming and full of flavour. It’s smart enough to serve as part of a sharing table for friends, and comforting enough for a TV dinner with a glass of (red) wine and an episode of Scandal.

Source: The Green Roasting Tin

Ingredients

Metric

Imperial

x0.5

450 g vine tomatoes, chopped
2 leeks, thinly sliced
2 cloves garlic, grated
1 tsp chilli flakes
1 tsp sea salt
2 bay leaves
300 g pearl barley
700 ml vegetable stock
1 tbsp olive oil
40 g pine nuts, toasted

Dressing

1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp sea salt
Freshly ground black pepper
25 g fresh dill, roughly chopped

Instructions

°C

°F

Show amounts inline

Preheat the oven to 180°C fan/gas 6.
Mix the tomatoes, leeks, garlic, chilli flakes, salt, bay leaves, pearl barley, stock and olive oil in a deep roasting tin or casserole dish and cover tightly with foil or a lid. Transfer to the oven and cook for .
Meanwhile, whisk together the lemon juice, extra virgin olive oil, sea salt, black pepper and dill and set aside.
Once the pearl barley is cooked, stir through the dill dressing and season to taste with salt, pepper and lemon juice. Serve scattered with the pine nuts.

Similar recipes

Photograph of Pearl barley, parsnip & preserved lemon tagine.

Pearl barley, parsnip & preserved lemon tagine Photograph of Salmon fillets with vine tomatoes, beans and green sauce.

Salmon fillets with vine tomatoes, beans and green sauce Photograph of Pearl barley, bacon & leek casserole.

Pearl barley, bacon & leek casserole Photograph of Lunchbox pasta salad: quick-roast broccoli with olives, sun-dried tomatoes, basil & pine nuts.

Lunchbox pasta salad: quick-roast broccoli with olives, sun-dried tomatoes, basil & pine nuts