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Monday
Feb282011

Experimental Gastronomy - Rice and barley pilaf with raisins and pinenuts

I experimented with dinner last night, and the resulting store-cupboard meal was good enough to repeat. Of course, I never remember what I've done, so I thought I'd write it down here!

(Clearly I also should have taken a photo, as per all those gorgeous food sites I visit when I need inspiration. Maybe next time.)

Please also excuse the use of cups. Yes I'm English, but yes I use cups. It's just easier sometimes. 

1.5 cups of basmati rice

0.5 cups pearl barley

1 medium onion, finely chopped

2 bay leaves

1 litre vegetable stock (I used bouillon powder)

0.25 cups pine nuts, toasted

0.25 cups raisins

Sprinkling of chopped parsley

Method: 

Put the pearl barley in a pan with around 300 ml of the stock and cover and simmer for about 30 minutes (this could probably be done ahead of time, I managed to time it so it finished just in time to add to the rice with the pine nuts and raisins).

Fry the onions in a saucepan over a lowish heat until they look sort of soft. About 3 min? Add the rice, the rest of the stock and the bay leaves, cover and simmer for about 10 minutes. 

Add the pinenuts, raisins and barley and continue simmering until the liquid is gone. 

Serve with a sprinkling of the parsley. 

That did us 4 portions of main meal size. I think it would work well with a side-salad as well. 

Anyone reckon I could just cook the barley at the same time as the rice? Maybe I could just add the rice later.