Recipe: Charred Shallots Cooked in Barley

This recipe is a little bit of a strange duck. I had to read through the recipe more than three times to really understand how to make it and then I can’t locally get freekeh so I replaced it with barley. I imagine most very hearty, long cooking grains will probably be able to fill in like bulgur or brown rice even (with slightly adjusted cook times). This recipe is a flavor bomb so it’s really best served in small portions with something fresh and crisp on the side and maybe some bread sticks or grassini to round it out into a meal.

Charred Shallots Cooked in Barley

AuthorMabDifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients
Sauce
 50 g miso paste
 60 ml olive oil
 18 ml maple syrup (or honey)
 25 g tomato paste
 5 garlic cloved, crushed
 2 g cinnamon
 500 ml vegetable stock
 350 ml warm water
Main Dish
 400 g shallots, peeled and halved length wise
 3 dried chilis, cut into small pieces with kitchen sheers
 350 g barley
 salt, pepper, chives, parsley
Tahini Sauce
 40 g tahini
 2 tbsp lemon juice
 1 tsp olive oil

Directions
1

Whisk together all the sauce ingredients in a bowl until the miso is dissolved and set aside.

2

Heat a dutch oven over the stove on medium heat then add the shallots with the cut side down, turning the heat down to medium-low and letting the shallots cook for about 4-5 minutes until the start to smoke slightly. Then flip the shallots over and blacked / char on the other side as well.

3

Add the chilis and let cook for 90 seconds then pour in the entire amount of the stock, cover with a lid, and cook for 10 minutes, until the shallots begin to soften.

4

Remove the shallots from the pan and onto a plate making sure to preserve their shape, then to the pot add the barley and stir in making sure all the grains have been coated. Add the shallots back to the pot, evenly spaced out with the cut side down. Cover and cook for 15-20 minutes until the barley are cooked through and almost all the liquid is gone.

5

Make the tahini sauce by the combining tahini, lemon juice, oil, and just enough water for the consistency you'd like.

6

Drizzle tahini sauce over the dish and top with lots of fresh herbs.

Adapted from <a href="https://www.theguardian.com/food/2019/sep/07/yotam-ottolenghis-one-pot-recipes-chicken-porcini-lamb-pilaf-shallot-freekeh">The Guardian</a>

Ingredients

Ingredients
Sauce
 50 g miso paste
 60 ml olive oil
 18 ml maple syrup (or honey)
 25 g tomato paste
 5 garlic cloved, crushed
 2 g cinnamon
 500 ml vegetable stock
 350 ml warm water
Main Dish
 400 g shallots, peeled and halved length wise
 3 dried chilis, cut into small pieces with kitchen sheers
 350 g barley
 salt, pepper, chives, parsley
Tahini Sauce
 40 g tahini
 2 tbsp lemon juice
 1 tsp olive oil

Directions

Directions
1

Whisk together all the sauce ingredients in a bowl until the miso is dissolved and set aside.

2

Heat a dutch oven over the stove on medium heat then add the shallots with the cut side down, turning the heat down to medium-low and letting the shallots cook for about 4-5 minutes until the start to smoke slightly. Then flip the shallots over and blacked / char on the other side as well.

3

Add the chilis and let cook for 90 seconds then pour in the entire amount of the stock, cover with a lid, and cook for 10 minutes, until the shallots begin to soften.

4

Remove the shallots from the pan and onto a plate making sure to preserve their shape, then to the pot add the barley and stir in making sure all the grains have been coated. Add the shallots back to the pot, evenly spaced out with the cut side down. Cover and cook for 15-20 minutes until the barley are cooked through and almost all the liquid is gone.

5

Make the tahini sauce by the combining tahini, lemon juice, oil, and just enough water for the consistency you'd like.

6

Drizzle tahini sauce over the dish and top with lots of fresh herbs.

Charred Shallots Cooked in Barley

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