-
Bring 6 cups of water to a boil. Add barley, garlic, seeds, cloves, cardamom, cinnamon, salt, and pepper. Stir occasionally. Cook to desired consistency (al dente). Barley is very forgiving-just add water as needed. (Approx. 1 hour)
-
Meanwhile, heat 1 tablespoon sesame oil in a heavy saute pan over medium-high heat. Add fennel slices in a single layer and cook undisturbed for one minute. Turn over when lightly browned and brown the other side. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside on a platter.
-
In the same saute pan, heat the remaining 1 tablespoon of sesame oil and add red and yellow bell peppers. Cook undisturbed over high heat for one to two minutes until lightly charred. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon of pepper. Remove from heat and set aside on a platter.
-
Toss cooked barley with sauteed fennel and bell peppers.
-
Check seasoning and drizzle with truffle oil, if you're feeling decadent!
-
Crowning flavor: Top with fresh lemon juice and toasted pistachios.