Pearl Barley Parsnip Preserved Lemon Tagine Recipes

PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE

Pearl barley, parsnip & preserved lemon tagine image

Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up

Provided by Sophie Godwin - Cookery writer

Time 1h25m

Number Of Ingredients 20

Ingredients

2 tbsp oil
2 onions , sliced
2 garlic cloves , chopped
½ tsp turmeric
1 tsp paprika
2 tsp ras el hanout
2 sweet potatoes , peeled and cut into chunks
3 parsnips , cut into chunks
3 carrots , cut into chunks
2 preserved lemons , chopped
200g pearl barley
1l vegetable stock
1 small pack parsley , leaves picked
1 small pack mint , leaves picked
150g green olives , chopped
½ lemon , juiced
pomegranate seeds , to serve
160g thick Greek yogurt (or dairy-free alternative)
2-3 tbsp tahini
½ lemon , juiced

Steps:

Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.
To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.

Nutrition Facts : Calories 639 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 25 grams sugar, Fiber 18 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium

OLD FASHIONED LEMON (CITRUS) BARLEY WATER

Old Fashioned Lemon (Citrus) Barley Water image

I love this drink so couldn't believe it when I saw it wasn't on Zaar. This is from the back of a packet of Pearl Barley. You can also experiment with a mixture of other citrus juices such as lime or grapefruit.

Provided by Mandy

Categories Punch Beverage

Time 1h10m

Yield 1 7/8 litres approx

Number Of Ingredients 6

Ingredients

1/2 cup pearl barley
water
10 cups water, extra
1 lemon, rind of, grated
1 cup lemon juice (or other juice of choice)
1 cup sugar

Steps:

Rinse the barley well.
Cover barley in a pot with cold water & bring to the boil, drain.
Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
Add the lemon juice & sugar and stir until sugar has dissolved.
Strain and chill to serve.
Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.

Nutrition Facts : Calories 655.4, Fat 1, SaturatedFat 0.2, Sodium 47, Carbohydrate 163.6, Fiber 9.1, Sugar 114.8, Protein 6

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley image

This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini

Provided by amanda l b

Categories Grains

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

300 g pearl barley (dry weight)
40 ml olive oil
1/2 lemon, juice of
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper
1 red onion, finely diced
1 bunch flat leaf parsley, chopped
50 g almonds, toasted and chopped
100 g feta

Steps:

Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
Toss through the onion and parsley.
Top with the almonds and feta.

Nutrition Facts : Calories 343.7, Fat 15.1, SaturatedFat 3.8, Cholesterol 14.8, Sodium 428.3, Carbohydrate 44.9, Fiber 9.9, Sugar 2.6, Protein 10.2

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