Go Back

Pearl barley pilaf with mixed pulses

This Pearl barley pilaf with mixed pulses is cooked like a rice pilaf and has the texture of an Italian risotto. It’s very easy to make, particularly if you’re using a pressure cooker – it only took half an hour or so for me. If you don’t have a pressure cooker, the cooking time can take up to 2 hours, but you can leave it simmering on the cooker. This dish is very healthy, vegan, gluten-free, but most importantly delicious and filling! Serve is with a crispy green salad!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 1 carrot
  • 2 cloves of garlic
  • 2 Tbsp olive oil
  • 2 tsp mixed dried Italian herbs
  • ½ tsp chilli flakes
  • 200 g pearl barley
  • 150 g soup mix pulses yellow split peas, beans, rice etc
  • 50 g red or yellow lentils
  • 1 bay leaf
  • 1.5 litre vegetable stock
  • 100 g cavolo nero or baby spinach

Method
 

  1. Finely slice the leek and carrot, then chop the garlic.
  2. Heat the olive oil in a big pot or pressure cooker. Gently sauté the chopped vegetables for about 10 minutes, until soft. Add the mixed spiced and chilli, then stir for a minute.
  3. Add the soup mix and pearl barley, stir to coat and pour in the stock. Bring to the boil and put the lid on. Turn the heat down and simmer gently for about 90 minutes, until the sauce is creamy and the barley has cooked through.
  4. Alternatively, if you’re using a pressure cooker, secure the lid onto the pan and pressure-cook for 15 minutes, then rest until the lid can be easily released.
  5. Finely chop the Cavalo Nero, and stir into the stew. Cook for 3 to 5 minutes, then rest for a further five minutes under a lid. If you’re using spinach, just add it to the stew, put the lid on, turn off the heat and rest.
  6. Serve warm.