Recipe

Barley, thyme and cauliflower pilaf

Take a delicious twist on the regular rice dish with this middle eastern inspired barley, thyme and cauliflower pilaf - simple and delicious!

  • 55 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Barley, thyme and cauliflower pilaf
  • 2/3 cup barley
  • 20 gram butter
  • 1 clove garlic, crushed
  • 50 gram ham, chopped
  • 2 sprigs thyme
  • 1 long red chilli, sliced
  • 1 cup chopped cauliflower florets
  • 1 onion, finely sliced
  • 2 strips lemon or orange zest
  • 1/2 tablespoon sea salt flakes
  • 2 1/2 cup chicken stock or water

Method

Barley, thyme and cauliflower pilaf
  • 1
    Rinse barely in sieve under cold water under water runs clear. Drain well.
  • 2
    In a large heavy- based saucepan, melt butter on medium. Saute onion 4-5 minutes until lightly golden and tender. Stir in barely, thyme, chilli and zest, cooking 1 minute.
  • 3
    Add chopped cauliflower florets with stock. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 20-30 minutes, until all liquid is absorbed and barely and cauliflower are tender.