Grains with kale, orange and labne

Gourmet Traveller (Australia) - - Food -

SERVES 6 // PREP TIME 20 MINS // COOK 35 MINS (PLUS STRAINING)

“This is a real crowd-pleaser, and could be made with any com­bi­na­tion of grains, nuts and herbs,” says Ed­wards. Be­gin a day ahead to strain the yo­ghurt. Pic­tured p99.

115 gm (½ cup) pearl bar­ley 90 gm (½ cup) cracked freekeh 55 gm (¼ cup) black bar­ley (see note) 50 gm (¼ cup) roasted al­monds, coarsely chopped 4 spring onions, thinly sliced ½ cup kale leaves, finely chopped

½ cup (loosely packed) mixed herbs, such as mint and co­rian­der, coarsely chopped 12 gm (1 cup) puffed buck­wheat (see note) ORANGE DRESS­ING 250 ml (1 cup) freshly squeezed orange juice, plus ex­tra juice and pulp from 1⁄2 orange 100 ml rice bran oil or other neu­tral oil 1 tbsp ap­ple cider vine­gar LABNE 400 gm un­sweet­ened plain or Greek-style yo­ghurt 1½ tbsp sumac (or to taste) 1 For labne, place yo­ghurt in a colan­der lined with muslin set over a bowl, cover and re­frig­er­ate overnight to drain. Sea­son with salt and sumac.

2 Com­bine grains in a large saucepan, cover with wa­ter and bring to the boil, stir­ring reg­u­larly to pre­vent stick­ing, then re­duce heat to low and sim­mer un­til ten­der

(25-30 min­utes). Drain, rinse, then cool on a tray un­til needed. 3 For orange dress­ing, heat orange juice in a saucepan over medium-high heat and re­duce un­til thick­ened and sticky (10-15 min­utes). Strain into a bowl and cool (15 min­utes). Slowly whisk in oil un­til emul­si­fied, sea­son with salt and add vine­gar and ex­tra orange juice and pulp. 4 Mix grains with al­mond, spring onion, kale and herbs, toss with orange dress­ing and sea­son with salt to taste. Trans­fer to serv­ing bowls then top with a spoon­ful of labne and puffed buck­wheat.

Note Black bar­ley and puffed buck­wheat are avail­able from health food stores.

Wine sug­ges­tion A min­er­ally chardon­nay, such as Com­mune of But­tons “Clover”.

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