Name: Barley Pilaf with Preserved Lemon and Garlic Relish
Yield: Serves 6
Cuisine: United States
Ingredients: ½ cup [70 g] pitted Kalamata olives, sliced; 1 cup [100 g] sliced garlic from about 2 whole heads of garlic; 4 cups [960 ml] vegetable or chicken stock; fine sea salt and freshly ground black pepper; ½ cup [20 g] chopped fresh parsley; ¼ cup [45 g] drained small capers; 2 cups [400 g] pearled barley; 1¼ cups [300 ml] extra-virgin olive oil; ¼ cup [35 g] finely diced sun-dried tomatoes; ¼ cup [55 g] finely diced roasted red peppers; ¼ cup [65 g] small-diced preserved lemon, rind only, store-bought or homemade; ¼ cup [35 g] currants

Preparation info

Serves
6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

A mixture of fresh garlic, preserved lemon, and bell peppers stewed together in oil adds a ton of flavor to a simple stovetop pilaf made with barley, a grain that is not seen often enough on tables in the United States. The remaining relish can be enjoyed on slices of toasted country bread, with or without a schmear of mild goat cheese.

Ingredients

Relish

1 cup [100 g] sliced garlic from about 2 whole heads of garlic

Method

To make the relish: Put the garlic in a heavy saucepan and cover with the oil. Cook over low heat until the garlic softens, about 10 minutes. Remove from the heat and add the olives, sun-dried tomatoes, capers, preserved lemon, roasted peppers, and currants. Mix well and set aside to cool to room temperature. When cool, add ¼ cup [10 g] of the parsley along with a sprinkling of sea salt