Paprika Barley Grill Nutmegalley
A weeknight barley plate with paprika Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 30 minutes Nutmegalley
Cook 31 minutes Nutmegalley
Total 61 minutes Nutmegalley
Serves 4 people Nutmegalley
Ingredients Nutmegalley
| 520 grams barley Nutmegalley |
| Two teaspoons paprika Nutmegalley |
| One spoon lard Nutmegalley |
| 160 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast paprika in a dry braiser Nutmegalley
- Add lard and then the barley Nutmegalley
- Stir with trivet until barley softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let barley steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten barley with extra paprika Nutmegalley
- Rest the barley away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the barley intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp barley Nutmegalley
- Leila asked for extra paprika Nutmegalley
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Nutrition Nutmegalley
- 272 calories Nutmegalley
- 16 grams of fat Nutmegalley
- 18 grams of carbs Nutmegalley
- 14 grams of protein Nutmegalley