I know. Barley? Lentils? From the title alone, it could be the most tasteless mish-mash ever. But this is pure wholesome deliciousness. I mean, look at this stuff. How can you see this gorgeousness and not get a little mouth-watery?
I ate this salad for dinner last night. And breakfast this morning. And lunch this afternoon. And if it weren't for a husband's pizza craving and a quick trip to Papa John's, I would've happily eaten it for dinner tonight too.
I post a lot of meats and sweets. Frankly, the blog world rewards sweets since they are so instantly appealing to the neanderthal carb craver that lies within all of us, and having a blog with "Venison" in the title, well, there is a certain expectation set there, don't ya think?
In reality, in our house we don't eat like that everyday. To the contrary, meat probably makes an appearance at the dinner table about four times a week - and as a former vegetarian, I still think that's quite indulgent. I guess I'm just a sucker for moderation. For every meal of brats and kraut or venison stew, we're balancing it with a meal on another evening of pepper stir fry, a simple frittata, or, yes, even just a big bowl of popcorn and the latest Netflix arrival suits us fine for dinner. But if I just posted all my popcorn dinners, well, I'd probably bore myself, let alone all you friendly folk that stop by on occasion (Hi Mom).
In reality, in our house we don't eat like that everyday. To the contrary, meat probably makes an appearance at the dinner table about four times a week - and as a former vegetarian, I still think that's quite indulgent. I guess I'm just a sucker for moderation. For every meal of brats and kraut or venison stew, we're balancing it with a meal on another evening of pepper stir fry, a simple frittata, or, yes, even just a big bowl of popcorn and the latest Netflix arrival suits us fine for dinner. But if I just posted all my popcorn dinners, well, I'd probably bore myself, let alone all you friendly folk that stop by on occasion (Hi Mom).
I love my carnivorous brothers and my herbivore sisters and all the quirky people in between, including my childhood friend Kara who was allergic to "white" milk so got the privilege of bringing chocolate powder to mix in her milk everyday at elementary school lunch to make chocolate milk, which she was not allergic to, and of course us kids never gave it a second thought. In fact, we were all a little jealous of Kara and her jackpot draw in the food allergy lottery.
In the end, I love that everyone looks different, eats different, dreams different - so here's to trying something different. Unless you are allergic to barley. In which case, I have some leftover Papa John's in the fridge, I'll be happy to share.
In the end, I love that everyone looks different, eats different, dreams different - so here's to trying something different. Unless you are allergic to barley. In which case, I have some leftover Papa John's in the fridge, I'll be happy to share.
Barley and Lentil Pilaf
Adapted from this recipe, which originally called for farro, which I couldn't find, so I used barley. I had a bag of fully-cooked beluga lentils from a Trader Joe stop awhile back and they were perfect in this. Alas, I haven't found beluga lentils locally yet, so I may have to wait until my next trip to Minneapolis this summer to stock up on more.
1/4 cup extra-virgin olive oil; more for garnish
1 cup finely chopped onion
Pinch of crushed red pepper
1 dried bay leaf
Kosher salt
1-1/2 cups pearled barley
1 tsp. dried thyme
2-1/2 cups vegetable broth
1 cup fully cooked beluga lentils
1 medium red onions, quartered and thinly sliced
2 Tbs. balsamic vinegar
1 cup thinly sliced scallions
3/4 cup grated carrots (use the large holes of a box grater)
1/2 cup chopped fresh cilantro
1-1/2 Tbs. unseasoned rice vinegar
1 Tbs. minced fresh ginger
1 Tbs. granulated sugar
1 cup finely chopped onion
Pinch of crushed red pepper
1 dried bay leaf
Kosher salt
1-1/2 cups pearled barley
1 tsp. dried thyme
2-1/2 cups vegetable broth
1 cup fully cooked beluga lentils
1 medium red onions, quartered and thinly sliced
2 Tbs. balsamic vinegar
1 cup thinly sliced scallions
3/4 cup grated carrots (use the large holes of a box grater)
1/2 cup chopped fresh cilantro
1-1/2 Tbs. unseasoned rice vinegar
1 Tbs. minced fresh ginger
1 Tbs. granulated sugar
Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion, crushed red pepper, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the onion begins to color, 5 to 6 minutes. Add the barley and thyme and continue to cook, stirring, about 3 minutes more. Add the broth and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook undisturbed until the barley is tender but chewy, and nearly all of the liquid is absorbed, 25 to 30 minutes. Remove the skillet from the heat and let the pilaf stand, covered, for at least 5 minutes. Stir in lentils while pilaf is still hot.
While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the red onion and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.
Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.
Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.
Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.
While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the red onion and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.
Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.
Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.
Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.
Wow, this does look delicious! I would have to serve it with meat though, because I think my fiance doesn't consider it a meal, unless it's got meat! He too is infatuated with deer hunting, or any other type of hunting and fishing!
ReplyDeleteGlad to know I'm not the only one who has popcorn dinners...they are best with chocolate milk, by the way!
I have been following your blog for months, but only just figured out how to comment, duh!
Love this post, Beth! That pilaf looks delicious. I'll have to look for Beluga lentils next time I'm at Trader Joe's. And I adore your blogging style. It's so natural and bright and breezy. You are definitely one of my favorite bloggers. My blog pales in comparison. But that's okay. Like you said, we're all different. It's what makes the world go round!
ReplyDeleteWould beluga lentils be something like french puy lentils? They stay together like that instead of splitting and making a mush. They also are called green lentils I think?
ReplyDeleteMs. VFD - as the substitution queen, I say go for it and use the puys! Beluga lentils are tinier, but in my world, use whatever you have on hand. If the lentils are dried, refer to the original recipe linked in the post for instructions on cooking the lentils - you'll need to cook them longer, though, if using puys instead of belugas. Good luck!
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