In an effort to use up fresh vegetables left over from Christmas (minus the sprouts) I decided to roast some root vegetables and garlic in cumin seeds. The combining of the root veg with the pearl barley was quite accidental, as my Basmati rice and Brown rice containers are bordering on empty. So it was between couscous, to which D wrinkled his face or pearl barley. which also didn't get a good reaction - but that wasn't to last as his first mouthful saw him give the thumbs up. Although he did add it was a tad dry, to which I responded by placing a tub of soured cream on the side. It was a good compliment to the roasted root veg.
I actually felt positively healthy eating this, a good sign for post Christmas.
If you have any left, it will be absolutely fine to eat at room temperature too. Just think of it as a Winter Root Veg Barley Salad.
Cumin-Roasted Root Vegetable with Pearl Barley
Serve with soured cream..
200g pearl barley, cooked
1 tablespoon olive oil
Pinch of salt
Cook the pearl barley in water according to packet instructions, when cooked, drain. Add salt and oil and combine. Set aside until required.
For the Cumin-Roasted Root Vegetables
1 red onion, halved and thinly sliced1 medium swede,
3 – 4 carrots, peeled and sliced
2 – 3 parsnips, peeled and sliced
1 bulb garlic, halved
1 tablespoon cumin seeds, whole
1 teaspoon red chilli flakes
Salt and pepper to taste
2 tablespoons olive oil
200ml vegetable stock
Fresh coriander or parsley for garnishing.
Serve with optional : soured cream
Preheat oven to gas mark 6.
In a large bowl, combine all the vegetables and spices and then drizzle on the olive oil. Mix well, then tip onto a large tray and bake in the oven for 20 minutes for the vegetables to caramelise, stirring from time to time. After 20 minutes, pour in the vegetable stock, stir and return to the oven for 10-15 minutes until the stock has reduced. Remove from the oven and stir in the cooked pearl barley, return to the oven for a further 5 minutes. Then serve with a garnishing of freshly minced coriander or parsley.