Ingredients with Measurements:
- 2 cups Grjúpán (Icelandic barley)
- 4 cups water
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the Grjúpán in cold water and drain.
2. In a large pot, bring the water to a boil and add the Grjúpán.
3. Reduce the heat to low, cover the pot with a lid, and simmer for 30-40 minutes or until the Grjúpán is tender and the water is absorbed.
4. In a mixing bowl, combine the sun-dried tomatoes, olive oil, parsley, basil, mint, garlic, salt, and pepper.
5. Once the Grjúpán is cooked, remove it from the heat and let it cool for 5 minutes.
6. Add the tomato mixture to the pot and stir well to combine.
7. Serve warm or at room temperature.
- Time:
Preparation time: 5 minutes
- Cooking time: 30-40 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 14g
- Carbohydrates: 38g
- Protein: 5g
- Fiber: 7g
Substitutions for ingredients:
- Grjúpán can be substituted with pearl barley or farro.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Olive oil can be substituted with any other cooking oil.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped vegetables such as bell peppers, zucchini, or eggplant for extra flavor and nutrition.
Tips and tricks:
- Rinse the Grjúpán before cooking to remove any debris.
- Use a wooden spoon to stir the Grjúpán to prevent it from sticking to the pot.
- Let the Grjúpán cool for a few minutes before adding the tomato mixture to prevent the herbs from wilting.
Storage instructions:
- Store leftover Grjúpán in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Grjúpán in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Grjúpán in a large bowl or on individual plates.
- Garnish with fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables such as broccoli, carrots, or Brussels sprouts
Troubleshooting advice:
- If the Grjúpán is too dry, add a splash of water or broth to moisten it.
Food safety advice:
- Make sure the Grjúpán is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Grjúpán is a traditional Icelandic grain that has been used for centuries in Icelandic cuisine.
Flavor profiles:
- The Grjúpán has a nutty and chewy texture, while the sun-dried tomatoes add a sweet and tangy flavor to the dish.
Serving suggestions:
- Serve the Grjúpán as a side dish or as a main dish with added protein.
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Region: Icelandic