2 Cloves Garlic 1 onion 500gms boneless chicken 1 Carrot 1 cup Mushrooms 1 Tablespoon Olive oil 175gms Pearl Barley 1 tsp dried tarragon 1 cup chicken Stock.
Peel and crush the garlic (or in my case open the jar and add 2 tsps) Peel and slice the onion. Peel and grate the carrot. Wash & slice the mushroom. Heat oil in a large flame proof oven dish, add onions garlic and chicen peices, stir fry for 3-4 mins until onion is clear. Add Carrots, mushrooms, barley, tarragon & stock, stirring to combine. Cover & Bake in oven at 180 deg for 1 hour until Barley is tender.
I am going to brown in the frypan and then transfer into my temuka casserole dish. My frypan does go in the oven but I feel a bit big for this meal. Found this recipe on the back of the Pams Barley and it really appealed. Plan to make it soon. Now I have posted it I can throw the bag away lol.
toadfish,
May 20, 2:03pm
I love Barley and always put it in my lamb crockpot with carrots, potatoes & onions. . mmm my favourite comfort food... in fact we had it last night. . Last night was cold and I just came in heated through some peas. . and was eating within 20 mins...
Anyone else got some good ways with barley?
elliehen,
May 20, 9:06pm
Have got a hearty winter soup I make with barley - will search and post. Farmers' wives in earlier days used to make a homemade Lemon & Barley water to carry out in a bucket to refresh the thirsty haymakers.
cookessentials,
May 24, 7:57am
Oh another lovely " pinky" recipe, thanks so much, it sounds delicious.
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