August 23, 2018
Dinner, Lunch, Side Dishes,
Grains, Barley, Vegetables, Brussels sprouts, Spinach, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Non-Dairy, Vegetarian more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Place the pearl barley or farro in a saucepan over a medium heat and cover with the stock, bring to the boil and cook for 20-25 minutes, until the grains are tender and then drain.
To make the sauce gribiche, remove the yolks from the eggs and chop the eggwhites into small cubes and set aside.
In a bowl, mash together the yolks and mustard and drizzle in the oil and whisk until emulsified, then slowly stir in the vinegar until well combined and then add the capers, cornichons or gherkin, eggwhites and parsley and season and then taste ad add more salt, pepper or vinegar if necessary.
Heat a large frying pan over medium heat and add a good drizzle of oil and toss in the brussels sprouts and season with salt and cook for 3 to 4 minutes, tossing often to avoid burning, until crispy and tender.
To serve, place the grains in a serving bowl and add the spinach, sprouts and chives and season and add a squeeze of lemon and a drizzle of oil and toss together gently and spoon over the sauce to serve.
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