Experience the beautiful flavours of this Buttery Parmesan and Sage Pearl Barley, a dish you'll want to make all season long
Pearl barley is a wonderful substitute for rice; hearty, filling and with a warm comforting earthy flavour. Cooked in chicken or vegetable stock to enhance its flavour, it is pan-fried with butter and parmesan, then topped with crispy sage and burnt butter. Autumnal flavours at their best.
How long do you cook pearl barley?
Simply boil water and add barley, return to a boil, then reduce to medium heat and continue to lightly boil for 30 - 35 minutes. The barley should be cooked through but with a slight al dente chewy bite. What is burnt butter?
Burnt Butter (beurre noisette in French), is regular butter that has been cooked to the point where water has evaporated and the natural milk solids in the butter turn golden brown. This produces a rich deep nutty toasty flavour which is delicious for drizzling on grains, bread, pasta, fish and much more.
For this recipe of Buttery Parmesan and Sage Pearl Barley you will need:
Powdered chicken stock (or a cube).
Salt and pepper
Extra grated parmesan for garnish
You can find the complete list of ingredients and cooking instructions at the original recipe here:
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I started it in 2010 and finished it in 2015 in Banglore, India.
2019 I found a very talented director in Goa and since this time we worked on our Project. Because of Corona many things changed, sadly and we were not on time like we wanted but in 2021 we started to work much with the script and this year we finished it.
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Be with us from the very first hour and be also the first ones who see the movie, at home or in cinema or at a Filmfestival! We will shoot the movie in english language with German and Hindi subtitles.
Thank you so much right now for every support, be it financial or you share our Project on Social Media! Thank you and lovles wishes from Claudia Strobl and Bikram Singh
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