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Barley Pilaff

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“This is a recipe from Australia's Lindy Milan and Jeff Jansz - big thank you to them! They serve it with chicken tagine. I first cooked it when I had some leftover roast duck - you know how it is, one duck is too much for 2 people but not enough for 3.... So I made the stock with the duck bones and wingtips; chopped up the leftover roast duck and sauteed it till a bit crisp; strewed the duck over the top of the pilaff. The duck bit isn't in the recipe - could be done with almost any leftover roast meat.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a medium sized saucepan with a lid. Add garlic and cook for a
  2. minute. Add cumin powder and pearl barley. Pour in stock and zest. Season
  3. and bring to the boil. Reduce heat and cover. Simmer for 35-40 minutes, or
  4. until cooked. Stir through pine nuts, currants and shallots.

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