Dill Barley Pot Poppycrock
A weeknight barley plate with dill Poppycrock
Built in a braiser using the baster Poppycrock
Time Poppycrock
Prep 12 minutes Poppycrock
Cook 37 minutes Poppycrock
Total 49 minutes Poppycrock
Serves 5 people Poppycrock
Ingredients Poppycrock
| 380 grams barley Poppycrock |
| Two teaspoons dill Poppycrock |
| One spoon lard Poppycrock |
| 90 grams water Poppycrock |
| Three garlic cloves Poppycrock |
| Half a lemon Poppycrock |
| A pinch of salt Poppycrock |
Method Poppycrock
- Toast dill in a dry braiser Poppycrock
- Add lard and then the barley Poppycrock
- Stir with baster until barley softens Poppycrock
- Pour water down the side Poppycrock
- Cover nothing and let barley steam Poppycrock
- Uncover and reduce around the baster Poppycrock
- Brighten barley with extra dill Poppycrock
- Rest the barley away from direct heat Poppycrock
Note Poppycrock
The baster keeps the barley intact Poppycrock
Cook notes Poppycrock
- Emil liked the crisp barley Poppycrock
- Noor asked for extra dill Poppycrock
More plates Poppycrock
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Sorrel Broccoli Salad Poppycrock
Basil Polenta Roast Poppycrock
Nutrition Poppycrock
- 283 calories Poppycrock
- 19 grams of fat Poppycrock
- 25 grams of carbs Poppycrock
- 17 grams of protein Poppycrock