Stick-to-the-Ribs Barley and Currant Cakes

Name: Stick-to-the-Ribs Barley and Currant Cakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 184 milliliters barley; 946 milliliters chicken stock; 72 grams currants; 1 egg, beaten; 1 Tbsp garlic; 6 Tbsps olive oil, divided; 3 Tbsps freshly chopped parsley leaves; 2 shallots, minced; 2 sprigs thyme; 4 Tbsps whole wheat flour

Stick-to-the-Ribs Barley and Currant Cakes is a dairy free and lacto ovo vegetarian recipe with 6 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 10g of protein, 17g of fat, and a total of 359 calories. This recipe from Foodnetwork requires shallots, thyme, currants, and egg. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

In a large saucepan over medium-high heat, add 3 tablespoons oil.

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Cooking Oil

Equipment you will use

Sauce Pan

Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened.

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Shallot

Barley

Garlic

Thyme

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.

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Chicken Stock

Barley

Remove sprigs of thyme. Fold in currants and parsley.

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Currants

Parsley

Thyme

Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl.

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Barley

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Bowl

Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.

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All Purpose Flour

Egg

In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side.

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Cooking Oil

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Frying Pan

Remove from pan and serve.

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Frying Pan

Equipment

Sauce Pan

Bowl

Frying Pan

Ingredients

Servings:

184milliliters

barley 946milliliters

chicken stock 72grams

currants 1

egg, beaten 1Tbsp

garlic 6Tbsps

olive oil, divided 3Tbsps

freshly chopped parsley leaves 2

shallots, minced 2sprigs

thyme 4Tbsps

whole wheat flour

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Dr. Loosen Dr. L Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Dr. Loosen Dr. L Riesling

"...a surprisingly complex and outstanding value in nearly-dry Riesling... Lemon, green apple, wet stone, and lightly floral aromas are followed by a crisp, slate-saturated palate and a finish of juicy citrus and apple, nut oils, mineral salts, and wet stone..."-Wine Advocate"This wine has to be one of the best deals in Mosel Riesling. Ernst Loosen's 'introductory' Riesling is marked by flavors of fresh peach and apricot, balanced by a fair amount of refreshing acidity. A great aperitif."- Food & Wine Magazine