Ingredients
- 6 tablespoons olive oil, divided
- 1 tablespoon garlic
- 2 shallots, minced
- 2 sprigs thyme
- 1 cup barley
- 1 quart chicken stock
- 1/2 cup currants
- 3 tablespoons freshly chopped parsley leaves
- 4 tablespoons whole wheat flour
- 1 egg, beaten
Directions
In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.
Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.
In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.
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By bkefriend
Hendersonville, TN
on November 30, 2010
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Kg, did you use the pearl barley. That's what Aarron suggested on the show. I am making it tonight. Sounds lovely and different.
By jquickpa_6356437
Canton, MI
on February 24, 2010
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I have made these cakes four times now and my family just loves them. They have so much flavor going on. Great Healthy substitute for pasta or potatoes.
By kgilyard_12221343
Pembroke Pines, 48
on October 12, 2009
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I saw the weeknight feast episode and thought the barley and currant cakes looked delicious, so I printed the recipe and went out to get the ingredients. I followed the recipe exactly but had problems. The barley did not absorb the chicken stock in 30 minutes so I cooked it another 30 minutes, but the barley never absorbed it. Finally, I just drained the liquid and continued on.
I was not able to find currants after checking 3 different stores, so I substituted dried cranberries and cooled the mixture. When it came time to mix in the flour and egg, the mixture was so loose that it would not form into cakes, so I had to add twice the flour to get them to somewhat stick together.
It was frustrating, but the end result was fairly good. I would like to try this again, but I am wondering if there are any suggestions as to how to make sure this does not happen again.
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