Crispy Pearl Barley Timbale with Miso-Glazed Carrots, Herbed Ricotta, and Toasted Sesame

Instructions

1. 1

   1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   2. Place the pearl barley and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook for 25 to 30 minutes until the barley is tender but not mushy. Drain very well if any liquid remains.

3. 3

   3. While the barley cooks, mix in a bowl 2 tablespoons olive oil, white miso, honey, 1 tablespoon lemon juice, smoked paprika, 1/4 teaspoon salt, and black pepper.

4. 4

   4. Arrange the carrots on the tray, coat them with the miso mixture, and roast for 25 to 30 minutes at 425°F (220°C), turning halfway through, until tender and caramelized at the edges.

5. 5

   5. In another bowl, mix the ricotta, Greek yogurt, parsley, chives, half of the garlic, 1 tablespoon lemon juice, and a pinch of salt. Stir until thick and smooth. Set aside.

6. 6

   6. Heat a large skillet over medium heat. Add the butter and 1 tablespoon olive oil. Add the remaining garlic and cook for 30 seconds. Add the cooked barley and sauté for 3 to 4 minutes, stirring, until it starts to turn golden and lightly glossy.

7. 7

   7. Divide the golden barley among 4 plating rings about 3 to 4 inches wide, pressing gently onto a tray or oven-safe plates, or shape 4 compact mounds with a spoon if you do not have rings.

8. 8

   8. Bake the barley timbales for 10 minutes at 425°F (220°C) until the edges are crisp and golden.

9. 9

   9. Toast the sesame seeds in a small skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Remove immediately so they do not burn.

10. 10

    10. To serve, place one barley timbale on each plate, top with a generous spoonful of herbed ricotta, arrange the glazed carrots on top, and finish with toasted sesame and lemon zest. Serve hot or warm.