Vanilla barley

    30 min

    A gluten-free side dish for a special occasion with pearl barley, cream and real vanilla. Goes well with red meats.


    London, England, UK
    1 person made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 small shallot, minced
    • 100g pearl barley
    • 3 to 4 tablespoons white wine
    • 400ml chicken stock
    • salt and pepper to taste
    • 100ml single cream
    • 1/4 vanilla bean

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a small saucepan melt butter and saute shallots until translucent. Add barley and stir until well coated. Pour in white wine and cook until alcohol has evaporated.
    2. Add chicken stock, decrease the temperature and simmer until barley is soft, about 20 minutes, stirring occasionally.
    3. Add salt and pepper to taste, pour in cream and heat until just below the boiling point. Split vanilla bean lengthwise and scrape out seeds with a spoon. Add seeds to the barley and stir. Serve hot.

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