Ingredients:
1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon cumin
2 cups pearl barley, rinsed and drained
4 cups chicken stock
1 teaspoon grated orange zest
1/2 cup pine nuts or 1/2 cup walnuts, toasted
2 tablespoons currants
3 shallots, sliced
Directions:
Heat oil in a medium sized saucepan with a lid. Add garlic and cook for a
minute. Add cumin powder and pearl barley. Pour in stock and zest. Season
and bring to the boil. Reduce heat and cover. Simmer for 35-40 minutes, or
until cooked. Stir through pine nuts, currants and shallots.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.