How To Make Pearl Barley, Parsnip & Preserved Lemon Tagine
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Serves:
Ingredients
- 1 cup pearl barley
- 2 parsnips, peeled and diced
- 1 preserved lemon, flesh removed and rind thinly sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
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Add the spices (cumin, coriander, turmeric, cinnamon, ginger), and cook for an additional minute until fragrant.
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Add the pearl barley, parsnips, preserved lemon rind, and vegetable broth to the pot. Season with salt and pepper.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, or until the pearl barley is tender and the flavors have melded together.
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Serve the tagine hot, garnished with fresh cilantro.
Nutrition
- Calories : 290kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 51g
- Dietary Fiber : 12g
- Sugar : 6g
- Protein : 7g
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