Ingredients Jump to Instructions ↓

  1. 2 1/2 tbsps. mild olive oil

  2. 1 medium onion , finely chopped

  3. 1 small leek , sliced

  4. 2 cloves garlic , finely chopped

  5. 4 1/2 oz. pearl barley

  6. 3/4 pt. hot chicken stock , or a mixture of stock and wineYou can of course use vegetable broth instead A little more stock , broth or wine if needed

  7. 1 tbsp. light soy sauce A good squeeze of lemon juice seasoning , to taste (be cautious at first with this) A small handful of finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. How to make it In a large non-stick pan, heat the oil. Add the onion and leek. See Photo Fry gently for a few minutes, until the vegetables begin to soften. Add the garlic and fry another minute or two. Add the barley and fry very gently until it begins to brown a little, and the onion starts to turn translucent, about 5 minutes See Photo . Keep a close eye on it. Add the chicken stock or stock and wine, soy sauce, lemon juice and seasoning. See Photo Add the parsley, stir well, bring back to the boil and then simmer until most of the liquid is absorbed and the barley is tender See Photo . This should take about 1 hour. Add some more hot liquid if necessary to keep the mixture from becoming too dry. The mixture should resemble risotto and should be stirred often to prevent sticking. Serve as a side dish. See Photo Close


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