A weeknight barley plate with rosemary Saffrongate
Built in a kadai using the board Saffrongate
Rosemary Barley Tray Saffrongate
Time Saffrongate
Prep 33 minutes Saffrongate
Cook 19 minutes Saffrongate
Total 52 minutes Saffrongate
Serves 2 people Saffrongate
Ingredients Saffrongate
400 grams barley Saffrongate
Two teaspoons rosemary Saffrongate
One spoon rapeseed Saffrongate
100 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse barley and shake it dry Saffrongate |
| Toss barley with rosemary and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread barley out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until barley looks glazed Saffrongate |
| Rest barley on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the barley intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp barley Saffrongate
- Ingrid asked for extra rosemary Saffrongate
More plates Saffrongate
- Marjoram Quinoa Tart Saffrongate
- Thyme Beans Salad Saffrongate
- Lavender Broccoli Roast Saffrongate
- Mint Polenta Stew Saffrongate
Nutrition Saffrongate
292 calories Saffrongate
16 grams of fat Saffrongate
32 grams of carbs Saffrongate
24 grams of protein Saffrongate