Beetroot and beet tops pearl barley pilaf
by Victoria Glass
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Ingredients
Spices & Dried Herbs
3 cloves
3 cardamom pods, bashed
1 cinnamon stick
1 tsp ground coriander
2 tsp ground cumin
Dairy
50g of unsalted butter
Fruit & Vegetables
1 large onion, finely chopped
5 garlic cloves, finely sliced
1 bird's eye chilli, seeds left in, finely chopped (use two if you prefer a spicier finish)
4 raw beetroots, well-scrubbed and coarsely grated (no need to peel)
Cereals, Grains & Pasta
250g of pearl barley
Store Cupboard
700ml of chicken stock, or vegetable stock
1 handful of flaked almonds, toasted
salt
pepper
Salad & Fresh Herbs
beetroot leaves, stalks finely chopped and leaves roughly chopped
1 bunch of coriander, mint or dill (use a small bunch), roughly chopped. If using coriander, the stalks can also be finely chopped and used