Why do we call barley, cooked with vegetables, meat etc, ‘risotto’, when clearly ‘risotto’ refers to rice in Italian? Maybe it’s because ‘barley’ translates as ‘orzo’ in Italian, which the English speaking foodie world expects to be a very small version of pasta (made from durum wheat), which I have always seen described as ‘rice-like’. I think that probably answers the question!
This recipe is an adaptation of one appearing in the Guardian Cook Supplement on 31 January 2015. Enough for 3 people:
- 1 tbsp olive oil
- 1 onion (chopped)
- 1/2 tbsp fennel seeds (toasted)
- 1/2 tbsp sesame seeds (toasted)
- 1/2 tbsp cumin seeds (toasted)
- 200g pot barley
- 1000ml vegi stock
- Juice and zest of 1 small unwaxed lemon
- Small bunch mint and parsley (chopped)
- 3 tbsp pistachios (toasted and roughly chopped)
- 3 tbsp raisins
- Black pepper to taste
For the dressing:
- 1 tbsp tahini (mixed with 1 tbsp water until smooth)
- 60g yogurt
- A pinch of sumac
- ½ tsp harissa
Heat the oil in a heavy-based pan. Add the seeds and cook for 1 minute. Turn down the heat and add the onion. Cook for 5 minutes, stirring occasionally. Add the barley. Cook for 2 minutes, stirring occasionally.
Add the stock. Bring to the boil and simmer for about 50 minutes until the barley is ‘al dente’ (add more water during the cooking, if necessary). Add the rest of the ingredients and season to taste.
Meanwhile, mix together the dressing ingredients.
Serve with roasted vegetables (I used some previously roasted butternut squash (reheated in the microwave)).