Use toasted garlic in salads, pastas or sauces for a milder garlic flavour. It's a quicker version of roasting garlic.
Directions for: Barley Pilaf with Toasted Garlic
Ingredients
Toasted Garlic3 to 4 garlic cloves, thinly sliced
3 Tbsp olive oil (45 ml)
Barley Pilaf1 small onion
3 Tbsp of toasted garlic oil (from the toasting garlic) (45 ml)
1 carrot, diced
1 rib celery, diced
1 cup pearl barley (250 ml)
several sprigs of thyme, chopped
cup white wine (60 ml)
2 cup chicken stock (675 ml)
1 bay leaf
coarse salt and cracked black pepper, to taste
handful chopped fresh parsley
Directions
Toasted Garlic1. Add olive oil to a saut pan over low heat. When oil is warm, add garlic slivers and cook garlic until just golden, about 5 to 10 minutes. Make sure the oil doesnt get too hot or else the garlic will brown too much and turn bitter. Set aside to use in barley. Reserve the toasted garlic oil to cook the barley.
Barley Pilaf1. Add 2 tbsp. oil from the toasted garlic to a medium saucepan over medium heat. Saute onions for 2 to 3 minutes until soft. Add carrot and celery saut for another 2 to 3 minutes. Add 1 tbsp. oil from the toasted garlic if needed. Add the barley, thyme and cook for 1 minute. Stirring to coat the barley in the oil. Add wine and let reduce for 2 minutes. Add stock and season with salt and pepper. Increase heat to high and bring to a boil and stir. Reduce heat to low. Cover and simmer on low heat for 25 to 30 minutes, or until barley is tender. Remove from heat and let sit for 5 minutes. Fluff with fork. Stir in parsley. Garnish with toasted garlic and serve.
See more: Rice/Grain, Side, Saute, Dinner