I didn’t know what the heck this was, but as I look down the ingredients list, I realise it’s the completely delicious pearl barley thing that the catering team made a few weeks ago (I know, I know, I need to get more organised in getting recipes on the website, my bad!)
Anyway, this was lovely, overcome your swede distrust and try it 🙂
Ingredients for 4 people:
- 1.2 litres veg stock
- 1 onion
- ½ a swede, peeled and diced into 1cm cubes
- A little oil or butter
- 2 garlic cloves
- 250g pearl barley
- 2 bay leaves
- 1 lemon
- A grating of nutmeg or pinch of mixed spice
- A handful of thyme leaves
- Sea salt and freshly ground pepper
1.Pour your stock into a saucepan. Set over low heat to gently simmer.
2.Peel and finely dice your onion and swede. Peel and chop your garlic. Set large pot or pan over high heat. Add a little oil or butter.
3.Swirl in your chopped onion, swede and garlic. Season well. Lower heat a little. Cook 5 mins or till it starts to pick up a little colour.
4.Swirl it in along with the barley. Toast for a mo. Tuck in the bay leaves. Stir in a large ladle of stock. Lower heat. Set a timer for 25 mins.
5.Continue to stir in a ladle or two of stock in every few mins till the timer goes off or till it’s all used up, the barley is tender and has a little bit of sauciness to it. Top up with water if needed.
6.Finish with a little lemon zest and juice, an extra nugget of butter, a grating of nutmeg and a generous scattering of fresh thyme leaves. Tweak seasoning to taste and dish up warm.