Fennel and pearl barley

Ingredients

3 tbls of oil
1 onion, finely chopped
1 garlic clove, crushed
2 fennel bulbs, sliced
1 tbls ras el hanout (mixture of coriander, cumin, curry and cinnamon)
½ chilli pepper, with the seeds removed (optional)
250 g of canned tomatoes
300 g of pearl barley, cooked
½ sprig of parsley

Method

Soak the barley for 8 hours in a cool place, changing the water regularly (the night before, for example). Strain the water and boil the barley in vegetable stock for 45 minutes until al dente. Leave the barley to cool. You can pour the barley into a bowl of cold water, if you want. Do not rinse with water, this causes the barley to lose flavour. 

Fry the onion, garlic and fennel in oil. Add the herbs and tomatoes, and the chilli pepper (optional). Season to taste with salt and pepper and leave to simmer for 15 minutes. Serve with the pearl barley and parsley.

Recipes from Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden