Next time I saw the little pearls they were still snug in their packaging and I wrote an article about buried and forgotten ingredients.
Third time lucky, I was considering to clean the cupboard when I thought it would be much more pleasant to find a recipe which would "get rid of" these pearly things. The complete idiot's guide to vegan cooking came to the rescue with its pearl barley risotto.
This is a story with a happy ending : yes you have guessed it! Sue's packet disappeared only to be replace by a new one, I love this ingredient, its only problem to have stayed away from my taste buds for so long.
- 300g cup carrot, chopped thinly
- 300g celery, chopped thinly
- 2 cloves garlic, minced
- 1 onion, diced
- 250g crimini mushrooms or other mushroom of choice, chopped
- 2 tsp olive oil + 2 TB
- about 20 small mushrooms, chopped
- 150g pearl barley, rinsed
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/4 cup tamari
- 50g cup barley flour (I used rice flour)
- 2T sherry
- vegetable broth to cover
- 50g chopped fresh parsley
In a large pot combine carrot, celery, onion, 2 teaspoons olive oil, saute and stir for 5 minutes. Add mushrooms, garlic, herbs, saute for 2 more minutes. Stir in 2 cups of broth, bring to boil. Add barley, cover, reduce to low for 30-40 minutes. In a small bowl, whisk together remaining oil, flour, sherry, tamari, salt, pepper, cook over low heat. When the barley is tender, add the mixture, adjust seasoning.