It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Yes, I’m late with this one. What can I say… I could not resist finishing the bottle of red, and it was “suddenly tomorrow” ;-)
This time I used some Cremini Mushrooms and white onion. Sauteed in 1/2 Olive Oil 1/2 Butter. When a few minutes from done, Lamb Mince or Lamburger steaks of 1/2 pound each were added to the cast iron (large…) skillet. About 5 minutes a side. Slightly pink in the middle. Side was Bush’s Baked Beans and nice slice of buttered yeast bread. Lamb got a small sprinkling of dry garlic granules at the turn. A shovel of sauteed mushrooms and caramelized onions on top for the presentation.
The wine last night was a nice Shiraz Cabernet blend. Yup, Little Penguin again. Just love it.
In Other News
Australia is expected to run out of rice by Christmas. Why? Because the Government allocated water to higher cash value Cotton than to rice. Rice growers, not seeing enough water available for crop, didn’t plant. But, no worries, Australia has cut some kind of deal with Viet Nam.
Now, from my point of view, you have too much Barley, as China said they will not buy any, and not enough rice. What I’d do then is pretty simple. I’d cook and eat the Barley instead. It makes a nice pilaf.
This isn’t a hypothetical. Last week I made an experimental pilaf of barley with amaranth mixed. It also goes well in a mix with wheat kernels and other grains. I’ve made a 7 grain mix with barley as one of the grains. It makes a very nice breakfast cereal too. I just cook it in the rice cooker and treat it like whole grain brown rice.
Yeah, you can put it in soup and it makes a hearty soup nicer. But it can do so much more than that. Made into flour, you can add a fair amount to bread. 10% to 20% doesn’t change the bread too much.
So get yourself some barley and start experimenting. Learn to use it in places you would otherwise put rice.
This rice alternative is good with roasted chicken or fish.
Everyday Food, December 2009
In a large pot of boiling salted water, cook pearl barley until tender but still al dente, about 35 minutes. Drain in a fine-mesh sieve and rinse with cool water to stop the cooking.
In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a large bowl and stir in toasted pine nuts, finely chopped fresh parsley, and fresh lemon juice. Season with salt and pepper.
If you make this ahead of time, you can refrigerate the pilaf up to 2 days. Add lemon juice and parsley before serving.
Basically you cook it like brown rice for about the same 35 minutes time. I use my rice cooker with 3 water to 1 barley. Then just stir in whatever flavored sautee you like.