barley | Bewitching Kitchen

Another recipe that was highly recommended by editors of the food section in The New York Times. We will be paying close attention to those reviews from now on, because so far everything we’ve tried has been a total winner. I made a few modifications to adapt to our taste, so I share my version with you. Barley is definitely under-appreciated.

ROASTED CARROT AND BARLEY SALAD
(adapted from The New York Times)

1 cup pearled barley
Kosher salt and black pepper
2 pounds carrots, washed, trimmed and cut into long pieces
2 tablespoons extra-virgin olive oil
2 teaspoons honey
zest of 1 lemon
2 cups arugula
A handful of cilantro
¼ cup toasted sliced almonds

for the spiced tahini:
¼ cup tahini
juice of 1/2 lemon
1 teaspoon Ras-el-hanout
water to adjust consistency

Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. Drain excess water if still some remains.

Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 25 minutes.

While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, Ras-el-hanout, and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.

When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.

In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds. Try not to over-eat…

ENJOY!

to print the recipe, click here

Comments: This was one of the best side dishes of the year of 2021 that showed up at our table. I do have a very special place in my heart for tahini, so maybe that explains my love for this recipe. You can cook the barley and roast the carrots in advance. In that case, just warm the carrots briefly in the microwave – I mean for 20 seconds tops – because it’s nice to have the contrast of warm carrots with the cold salad. If you are not too fond of arugula, spinach will work too, but there’s something about the slightly bitter nature of arugula that works well here.

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TWELVE YEARS AGO: Shrimp Moqueca

This recipe used to be a regular rotation in our kitchen then I totally forgot all about it. I was sure it was in the blog already, so I wanted to make it the other day and was shocked because… it has never been shared here. Shame. Shame. Shame. I will not walk through the streets of Manhattan in GoT fashion. Instead, I will quickly share it today, and hope to be forgiven.

LEMONY BARLEY WITH SHRIMP AND SPINACH
(inspired by a recipe from Fine Cooking)

1 lb. large shrimp, peeled and deveined (save peels for stock)
1/2 large onion, skin on
1 lemon, cut in slices
salt and pepper to taste
2 Tablespoons olive oil
1/2 onion, minced
1 stalk celery, minced
1 cup + 1/3 cup quick-cooking barley
2 Tablespoons lemon juice
3 cups fresh baby spinach leaves
1/4 cup black olives, pitted, cut in pieces
zest of 1 lemon

Make a shrimp stock simmering the shells with the half onion and lemon slices. Season it lightly with salt and pepper. Reserve. You will use about 2 cups of the stock to cook the barley.

In a large skillet, heat the olive oil and saute the shrimp seasoned with a little salt until almost fully cooked. Remove and reserve, covered with foil. Add a little more oil if needed, and saute in the same pan the onion and celery until fragrant, seasoning lightly with salt and pepper.

Add the barley and stir until coated with the oil and veggie pieces. Add the lemon juice and cook, stirring, for 15 seconds. Pour in 2 cups of shrimp stock, 1/2 cup water and bring to a boil, scraping up any browned bits in the pan. Reduce the heat to medium low, cover, and simmer until the barley is tender, 12 minutes.

Uncover the pan, add in the spinach and cook until wilted. Stir in the reserved shrimp, black olives, and lemon zest. Adjust seasoning if needed and serve right away.

ENJOY!

to print the recipe, click here

Comments: This is truly delicious, and I am kicking myself for taking so long to bring this back to our table. It is quick to prepare, and if you like to make it even easier, use chicken stock, store-bought, which is actually part of the original recipe from Fine Cooking. I just feel that if you have the peels available, shrimp stock is ready so quickly, why not up the flavor of the dish with it? Your kitchen, your decision.