Monday, 28 July 2008

Pearl Barley 'Risotto' with Chorizo and Petit Pois

Makes 3 good sized bowls

Takes 1 hour +

1 small onion, diced
115g chorizo sausage, diced into 1/2 cm chunks
200g pearl barley
1 vegetable kallo boulion cube dissolved in 1100ml boiling water
1 tsp dried rosemary
Pinch of sea salt
Black pepper to taste

1) Heat a large lidded pan with a couple of sprays of oil to medium hot, add the onion and fry for 3-4 minutes until starting to brown, add the chorizo and fry for about 4 minutes so that it releases its lovelyness, add the pearl barley and mix well

2) Add a glug of the stock and mix well, then add about 1/5 the stock and cover, simmer until almost absorbed and repeat for about 35 minutes

3) Add the dried rosemary, petit pois and any remaining stock, cover and simmer until nearly all absorbed, like a risotto and serve immediately

Really tasty :-)


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