Baked barley pilau with roast beetroot and feta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

30 g butter
1 T olive oil
200 g pearl barley, rinsed
2 garlic cloves, crushed
1 medium onion, finely chopped
Sea salt and freshly ground black pepper, to taste
3 1⁄2 – 4 cups chicken or vegetable stock
150 g feta
12 (about 650 g) baby beetroot
Dill, for serving
Salanova lettuce leaves, a handful, for serving (optional)

Cooking Instructions

Preheat the oven to 190°C. Heat the butter and oil in an ovenproof casserole. Add the barley, garlic and onion and sauté gently, stirring often, for 10 minutes or until the onion is tender and the barley golden. Season and pour in the stock. Bring to a bubble.

Cover and bake for 45 minutes, or until the liquid is absorbed and the barley is tender but nutty. Stir the barley to fluff it up.

Turn onto a platter. Break half the feta over the barley and top with the roast beetroot. Add the remaining feta. If you like, warm the feta first until starting to melt. Garnish with dill and tuck in the salad leaves if using.

To roast the beetroot, wrap them in baking paper, keeping them in a single layer, and secure the parcel with string. Place on a baking tray. Bake for 1 hour, or until tender. Halve, moisten with olive oil and season to taste. If you must peel them, wait until they are cool enough to handle and don’t forget to wear gloves.

Cook's note: This dish is has a great texture and the beetroot adds lovely rich colour.

Discover more recipes featuring pearl barley here.