Charred Shallots Cooked in Barley

Ingredients

Sauce

50 g miso paste

60 ml olive oil

18 ml maple syrup (or honey)

25 g tomato paste

5 garlic cloved, crushed

2 g cinnamon

500 ml vegetable stock

350 ml warm water

Main Dish

400 g shallots, peeled and halved length wise

3 dried chilis, cut into small pieces with kitchen sheers

350 g barley

salt, pepper, chives, parsley

Tahini Sauce

40 g tahini

2 tbsp lemon juice

1 tsp olive oil

Directions

Whisk together all the sauce ingredients in a bowl until the miso is dissolved and set aside.

Heat a dutch oven over the stove on medium heat then add the shallots with the cut side down, turning the heat down to medium-low and letting the shallots cook for about 4-5 minutes until the start to smoke slightly. Then flip the shallots over and blacked / char on the other side as well.

Add the chilis and let cook for 90 seconds then pour in the entire amount of the stock, cover with a lid, and cook for 10 minutes, until the shallots begin to soften.

Remove the shallots from the pan and onto a plate making sure to preserve their shape, then to the pot add the barley and stir in making sure all the grains have been coated. Add the shallots back to the pot, evenly spaced out with the cut side down. Cover and cook for 15-20 minutes until the barley are cooked through and almost all the liquid is gone.

Make the tahini sauce by the combining tahini, lemon juice, oil, and just enough water for the consistency you'd like.

Drizzle tahini sauce over the dish and top with lots of fresh herbs.

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Charred Shallots Cooked in Barley