Fast Recipes

Rosemary-glazed carrots with barley pilaf

Australian Gourmet Traveller recipe for Rosemary-glazed carrots with barley pilaf

By Lisa Featherby
  • Serves 4
  • 30 mins cooking
Rosemary-glazed carrots with barley pilaf
Rosemary-glazed carrots with barley pilaf

Either of the components of this vegetarian dish would work well as an accompaniment to grilled or roasted lamb or fish.

Ingredients

  • 1 tbsp olive oil
  • 20 gm butter
  • 4 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 750 ml chicken stock (3 cups)
  • 280 gm pearl barley
  • 2 tbsp currants
  • To serve: chervil sprigs
  • To serve: baguette and French butter
Rosemary-glazed carrots
  • 2 bunches Dutch carrots, trimmed
  • 20 gm butter
  • 1 tbsp honey
  • 2 tsp rosemary leaves

Method

Main
  • 1
    Heat oil and butter in a saucepan over high heat, add shallot and garlic and cook until tender (5 minutes). Add stock, barley and currants, season to taste, bring to the boil, then stir occasionally over medium-high heat until liquid is absorbed and barley is tender (20 minutes).
  • 2
    Meanwhile, for rosemary-glazed carrots, combine carrots, butter, honey, rosemary and 2 tbsp water in a large frying pan over medium-hight heat, bring to the simmer and cook, turning carrots occasionally, until carrots are tender and liquid forms a glaze (10-15 minutes). Season to taste and serve over barley pilaf, scattered with chervil, with bread and French butter.