Black barley, wild rice, candied almonds, barberry and marinated chèvre

AT A GLANCE

  • Serves 6 people

  • 200 gm black barley
  • 250 gm wild rice
  • For deep-frying: vegetable oil
  • 2 tbsp dried barberries
  • 2 tbsp sumac
  • To taste: olive oil
  • Juice and finely grated rind of 1½ lemons, or to taste
  • 100 gm marinated chèvre or goat’s curd
  • 2 tbsp dried rose petals
  •  
  • Candied almonds
  • 1½ tbsp caster sugar
  • 1 tsp rosewater, or to taste
  • 50 gm slivered almonds
01   For candied almonds, preheat oven to 180C and line a baking tray with baking paper. Stir sugar, a splash of rosewater and 2 tbsp water in a saucepan over low heat until sugar dissolves. Add almonds, stir to coat, then tip onto tray and bake, stirring occasionally, until lightly caramelised (10-12 minutes). Set aside.
02   Meanwhile, place barley and 1 litre cold salted water in a saucepan and 200gm wild rice and 1 litre cold salted water in another saucepan. Bring both to the boil over medium-high heat, then reduce to medium and simmer until tender but not falling apart (20-30 minutes). Drain and set aside.
03   Heat the vegetable oil in a saucepan to 200C. Add remaining wild rice and fry until puffed (20-30 seconds; be careful, hot oil will spit as the grains puff up). Remove with a metal sieve and drain on paper towels.
04   Toss barley and wild rice with barberries, sumac, a splash of olive oil, and lemon juice and rind, and season to taste. Crumble marinated chèvre or spoon goat’s curd into a serving bowl or onto a platter, arrange the salad on top, scatter with rose petals, candied almonds and puffed wild rice and serve.

Topics:

RICE, SUMAC, SIDE DISH, CHEVRE, WINTER, MODERN AUSTRALIAN, ALMONDS, BARLEY, CHEFS' RECIPES, GOAT'S CURD, DRINK SUGGESTION

Recipe:

SEAN MCCONNELL, MONSTER, CANBERRA

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

2014 RAVENSWORTH “THE GRAINERY”, A MARSANNE-ROUSSANNE-VIOGNIER BLEND. , suggested by MICHAEL GRAY

FEATURED IN

Aug 2015

Aug 2015

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