Pearl barley with almonds and coriander
Pearl barley ("bankabygg") is a traditional Icelandic ingredient, even if it has since been largely forgotten compared to imported goods such as rice and pasta. Nowadays, pearl barley is becoming increasingly popular again, including in the catering industry, and I actually really enjoy eating it.
There is a somewhat Indian-inspired version here - with lots of fresh coriander and chopped almonds, as a side dish to grilled salmon with pistachio nuts and mango chutney. Fast, uncomplicated and really tasty, I think!
Ingredients for 4 persons200 g pearl barley
600 g water
1/2 tsp coarse sea salt
100 g chopped almonds
2 handfuls of fresh coriander
2 Tbsp lemon juice
2 Tbsp rapeseed oil
Preparation
Cook the pearl barley in boiling salted water (approx. 30 - 40 minutes) until the pearl barley is nice and soft and the remaining water has evaporated.
Wash, tear and roughly chop the coriander.
Add the coriander, chopped almonds, lemon juice and rapeseed oil to the pearl barley,...
...mix everything thoroughly in the pot and then serve straight away (e.g. like here with our grilled salmon).
[Translated from here.]
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