Savory Barley Salad Quincepan
A weeknight barley plate with savory Quincepan
Built in a cocotte using the colander Quincepan
Time Quincepan
Prep 24 minutes Quincepan
Cook 16 minutes Quincepan
Total 40 minutes Quincepan
Serves 3 people Quincepan
Ingredients Quincepan
400 grams barley Quincepan
Two teaspoons savory Quincepan
One spoon coconut Quincepan
100 grams kombu Quincepan
Three garlic cloves Quincepan
Half a lemon Quincepan
A pinch of salt Quincepan
Method Quincepan
| Cut barley into even pieces first Quincepan |
|---|
| Warm cocotte and add the coconut Quincepan |
| Cook barley without crowding the colander Quincepan |
| Season with savory in two passes Quincepan |
| Deglaze using kombu and scrape Quincepan |
| Reduce the liquid around the barley Quincepan |
| Check the center with the colander Quincepan |
| Carry barley straight to the table Quincepan |
Note Quincepan
The colander keeps the barley intact Quincepan
Cook notes Quincepan
- Paul liked the crisp barley Quincepan
- Nico asked for extra savory Quincepan
More plates Quincepan
| Sage Squash Roast Quincepan |
| Sorrel Beans Toast Quincepan |
| Basil Apples Noodles Quincepan |
| Anise Polenta Pilaf Quincepan |
Nutrition Quincepan
- 265 calories Quincepan
- 19 grams of fat Quincepan
- 33 grams of carbs Quincepan
- 21 grams of protein Quincepan