1 medium onion, chopped
1 carrot, diced
1 teaspoon ground ginger
2 tb olive oil
4 1/2 cups chicken stock or vegetable stock
1 cup pearl barley
1 cup bulgur
salt & pepper, to taste
1 cup cooked chestnuts, coarsely chopped
1/4 cup Ctystallized ginger, thinly sliced
2 tablespoons orange zest, shredded
Saute the onion and carrot in olive oil until the onion starts to turn golden. Sprinkle with ginger and mix well.
Add the chicken stock and barley. Bring to a boil , and then cook on medium low heat, covered, for 30 minute until the barley softens up a bit.
Stir in the bulgur, season with salt and pepper and con tinue to cook another 20 minutes. Stir in the chestnuts, crystallized ginger and orange zest, gently.
Cover and let rest 5-15 minutes. Fluff with a rice paddle before serving.
Serves 8