Hill Street

Barley vegetable pilaf

Ingredients

• 1 bunch baby carrots
• 1 bunch baby turnips
• 3 medium parsnips, peeled and chopped
• 1 large red onion, thickly sliced
• 4 cloves unpeeled garlic
• 2 springs fresh rosemary
• 2 teaspoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 2 cups chicken stock
• 1 litre water
• 1½ cups pearl barley
• 50g baby spinach leaves
• 400g can cannellini beans, drained

Method

Preheat oven to 200oC. Peel carrots and turnips, trim steams, cut in half lengthways. Place into a large baking dish with parsnips, onion, unpeeled garlic and rosemary. Drizzle with combined oil, honey and vinegar. Cook, uncovered in oven for about 45 minutes, turning vegetables occasionally, until tender and browned.

Meanwhile, bring stock and water to boil in a large pan; add barley. Simmer, covered for about 30 minutes, or until most of the liquid is absorbed and the barley is tender. Stir in spinach and beans. Serve vegetables over barley mixture. Garnish with fresh herbs.

Barbara Northwood

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