While wheat rotis are hugely popular among Indians, many people do complain of uneasiness and digestive issues due to wheat ...

In a large heavy-bottomed pot, I heat the olive oil over medium heat and sear the ... and let it simmer gently for 45 minutes. Add the Barley and Keep Cooking After the initial simmer, I stir ...

Add the barley and 1 ½ teaspoons salt to the boiling water and cook until tender according to package directions. Drain well. In a large bowl, whisk together 2 tablespoons olive oil, the ...

Lightly sauté celery, onion and mushrooms with olive oil, butter and garlic, then add to barley in large soup pot with 12 cups water, cook over medium heat until barley is soft, remove from heat ...

Step 3: Using the same pan, heat the butter and the last of the oil and fry the leeks over a medium heat until soft and translucent. Add the pearl barley, thyme, cooked garlic, stock and water ...

Place the oil, garlic and sun-dried tomatoes in a saucepan over a medium heat and fry for 1 minute. Stir in the pearl barley, herbs, chopped tomatoes, tomato puree and stock. Simmer over a low ...

Heat some more oil in a shallow frying pan and fry the meatballs a few at a time until they are golden all over. Gently add them to the saucepan with the barley. Allow to bubble away for another ...

Preheat the oven to 200C/180C Fan/Gas 6. Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to ...