• Recipe Book
5.0/5 rating 1 vote

Toasted Pearl Barley with Lemon and Herbs

  • Ready in:
  • 40 minutes
  • Serves:
  • 6
  • Complexity:
  • easy


  • 2 tablespoons rapeseed or olive oil
  • 400g pearl barley
  • 1.5L vegetable stock
  • 1 teaspoon cumin seed
  • 1 cup of freshly chopped mint
  • 1 cup of freshly chopped parsley
  • juice and zest of 1 unwaxed lemon
  • 50g pine nuts
  • salt and pepper
  • Method

    Heat 1 tablespoon of the oil into a heavy-based pan and add the cumin and barley. Stir well, browning the barley gently without burning, ensuring that the grains get toasted all over.

    Add the stock and bring to a gentle simmer, cooking for 30 minutes until the barley is just beginning to soften to the bite. The liquid should have been absorbed but if any remains, boil rapidly to reduce or drain in a colander or sieve.

    Stir the freshly chopped mint and parsley and the rind and juice of the lemon. Mix well adjusting the seasoning with salt and pepper to taste.  Add the pinenuts and drizzle with the remaining oil.

    Serve hot or cold.

    Leave a comment

    You are commenting as guest. Optional login below.