Creamy Barley Bake with Cumin-Roasted Carrots, Golden Leeks, and Crispy Manchego Crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 1 tablespoon olive oil, cumin, sweet paprika, half of the salt, and a pinch of black pepper. Roast for 25 minutes, stirring halfway through, until tender and browned at the edges.

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   2. While the carrots roast, place the pearled barley in a medium saucepan with the hot vegetable broth. Bring to a boil, reduce the heat, and cook partially covered for 25 to 30 minutes, until the barley is tender and creamy. If too much liquid remains, cook uncovered for 2 to 3 more minutes.

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   3. In a large skillet, heat 1 tablespoon olive oil and the butter over medium heat. Add the yellow onion and leek and cook for 8 minutes, stirring, until soft and golden. Add the garlic and dried thyme and cook for 1 minute more.

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   4. Transfer the cooked barley to the skillet with the leek and onion. Add the Greek yogurt, 60 g / 2 oz grated Manchego, lemon zest, and 1 tablespoon lemon juice. Stir well until creamy. Season with the remaining salt and black pepper.

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   5. Fold in the roasted carrots and half of the fresh parsley, taking care not to break up the carrots too much.

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   6. In a small bowl, combine the breadcrumbs with the remaining 30 g / 1 oz grated Manchego and the remaining 1 tablespoon olive oil.

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   7. Spoon the barley mixture into a baking dish about 20 x 28 cm / 8 x 11 inches. Scatter the breadcrumb and cheese mixture evenly over the top.

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   8. Bake at 220 °C / 425 °F for 15 minutes, until the top is golden and crisp. For deeper color, broil for 1 to 2 minutes, watching closely.

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   9. Let rest for 5 minutes before serving. Finish with the remaining fresh parsley and a little extra lemon zest if desired.