Chef's barley

Whole barley or barleyotto has become a popular dish in the restaurants in Iceland, especially as a side dish or to accompany fish, lamb or game.  Here is a classic recipe using our whole barley (Bankabygg), by Gunnar Karl Gíslason, the renown chef of Dill Restaurant in Reykjavik:

200 g whole barley (Bankabygg)

250 g various vegetables (this time we used kale, leek and peppers)

½  liter vegetable stock
½ onion
1 clove of garlic
fresh coriander, a bundle
various fresh herbs
½  glas dry whitewine
2 msk extra virgin olive oil
20 g butter
sea salt (we recommend Icelandic geothermal salt flakes) and white pepper 

Let the barley soak in water for 6-8 hours.  Prepare the vegetables and cut in cubes.  Chop the onion, the garlic and the coriander.  Heat the oil on a pan and soften the onion and the coriander.  Drain the barley and add to the pan and fry, along with the vegetables for 3-4 minutes.  Pour in the wine and let it evaporate.  Salt to taste.  Add 2 dl of the hot vegetable stock, stir well and let it evaporate and then add more, repeat a few times.  After abour 10 minutes, add the fresh herbs and cook for another 5 minutes.  When the barley is cooked ad a little bit of butter and mix well.  Add the white pepper to taste and serve.    Serves 4 people as a side dish with fish, seafood or white meat.  


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