Beet and Tomato with Barley
1 vote, 5.00 avg. rating (95% score)

chef-duminda-best-chef-in-sri-lanka-2013-2014-2015-manyakka-and-chicken-saute-slow-food-cooking-slow-food-international-sri-lanka-barly

 This is a side dish..which i normally use for my chicken and lamb dishes. This is a bit new to Asians.

Our master Chef Duminda  introduces this dish to us with a touch of our spices. He always bring us new easy recipes with the east & west combination. Lets try this out….


Total Time:
           25 min
Prep
            15 min
Cook
           10 min
Yield:
4 potion
Level:
Easy

Method

  1. soak the barly for 20 minutes;  then boil in chicken stock  for 15 minutes.
  2. Keep a pan on stove & once the pan is heated, add some oil and then saute onion and garlic until golden brown
  3. add the barley  and follow with the small dice of  beetroot. add some stock if nesseray.
  4. follow with tomato paste and mixed until cooked .
  5. Add salt and pepper to taste. You can serve warm with parmasan cheese and chopped parsley as garnish.

Note

Barley soaked before cooking minimizes the boiling time. You can always add more spices according to once preference . Could be prepared as a rissoto as well.

Related posts: