This time of year citrus fruits are among my favorite local produce offerings available in great variety and abundance -- from tangelos and pomelos to minneolas, clementines and satsumas -- the different flavors and colors are wonderful to explore and a great way to perk up winter meals. I was particularly excited to see beautiful blood oranges popping up at the farmer's market these past few weeks - their striking color lends a vibrant touch to salads and other dishes. Please check out our Farmer's Market Recipe of the Month, bringing together one of my favorite winter combinations: citrus and beets.
Miso-Glazed Barley with Citrus & Roasted Beets
Ingredients
- 1 T. grapeseed oil
- 1 t. sesame oil
- 1 shallot, minced
- 1 t. grated ginger
- 1/2 c. hulled barley
- 1 1/2 c. vegetable stock or water
- 2 T. white miso paste
- 1 bunch small-medium beets
- 4 scallions, thinly sliced, white and green parts
- 2 navel or blood oranges, sectioned
- 2 T. rice wine vinegar
- 2 T. pine nuts, toasted
- kosher salt and fresh-ground pepper
Preparation
- In medium saute pan, heat oil. Add shallots and saute 2-3 minutes until beginning to soften.
- Add ginger, and barley and saute until barley is beginning to toast, another 4-5 minutes.
- Add miso paste, 1 1/2 cups stock or water and 1 t. kosher salt. Bring to boil, then reduce to simmer, cover and cook 50-60 minutes or until barley is fully cooked, adding additional liquid as needed.
- In the meantime, remove greens from beets and wrap beets in foil. Roast in 400 degree oven for 30-40 minutes or until they pierce easily with a paring knife. Remove from heat and allow to cool, then carefully slip outer skin from beets. Slice into 1/4" slices lengthwise.
- When barley and beets are cooked, toss barley, scallions, and rice vinegar in medium bowl. Taste and adjust seasonings, particularly salt and pepper.
- Top barley with beets, citrus, and pine nuts. Serve warm or room temperature.
