Saturday, June 28, 2008
Here's another of Christine Cushing's recipes that you can find on Food TV Canada. Although I tried to load the link, it seems it has been archived but available through a search on the site.
Pilaf is a dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables. Pilaf and similar dishes are common to Middle Eastern, Central, South Asian, Latin American and Caribbean cuisine.
3 to 4 garlic cloves, thinly sliced
3 Tbsp olive oil (45 ml)
1 small onion
3 Tbsp of toasted garlic oil (from the toasting garlic) 45 ml
1 carrot, diced
1 rib celery, diced
1 cup pearl barley (250 ml)
several sprigs of thyme, chopped
1/4 cup white wine (60 ml)
2 3/4 cup chicken stock (675 ml)
1 bay leaf
coarse salt and cracked black pepper, to taste
handful chopped fresh parsley
1. Add olive oil to a saute pan over low heat. When oil is warm, add garlic slivers and cook carlic until just golden, about 5 to 10 minutes. Make sure the oil doesn't get too hot or else the garlic will brown too much and turn bitter. Set aside to use in barley. Reserve the toasted garlic oil to cook the barley.
1. Add 2 Tbsp. oil from the toasted garlic to a mediu saucepan over medium heat.
2. Saute onions for 2 to 3 minutes, until soft.
3. Add carrot and celery, saute for another 2 to 3 minutes.
4. Add 1 Tbsp oil from the toasted garlic, if needed. Add the barley, thyme and cook for 1 minute.
5. Stir in and coat the barley in the oil. Add wine and let reduce for 2 minutes.
6. Add stock and season with salt and pepper. Increase heat to high and bring to a boil and stir.
7. Reduce heat to low. Cover and simmer on low heat for 25 to 30 minutes, or until barley is tender.
8. Remove from heat and let sit for 5 minutes. Fluff with fork. Stir in parsley. Garnish with toasted garlic and serve.
This is an extremely aromatic dish just packed with flavour that I will most certainly be making over and over again. It's easy to make and each flavour is entirely distinguishable. Better than very good.
We're at the half way mark and it's getting even more exciting seeing some of the submissions that are coming in. Remember, it doesn't necessarily have to be low fat, it should be reduced fat dishes to make it healthier. Submission deadline is July 21st.