A delicious alternative to traditional rice-based risotto with a wholesome nutty flavour.
Serves 4 people
Method
- Soak the barley in cold water for 1 hour.
- Soak the dried mushrooms in 50ml warm water.
- Make a vegetable stock by covering the prepared vegetables with cold water, adding the bay leaf, peppercorns & salt and bringing to the boil. Skim off any scum, then cover and simmer for about 1 hour, or until thoroughly cooked. Bring the stock back up to the boil and simmer.
- Heat the oil in a large pan or wok and gently fry the onion for 4 minutes. Drain the pearl barley & add it with the tarragon to the onions. Stir until coated with the oil.
- Chop the fresh mushrooms into pieces and add them to the pan.
- Cut the soaked mushrooms into pieces and add them to the pan with their juice.
- Start adding the stock, a couple of ladles at a time. As soon as the stock is absorbed, add more hot stock, and continue adding it until the barley is soft and creamy (about 45 minutes).
- Taste, and salt and pepper as required.
Ingredients
175g pearl barley
12g dried mushrooms
1 carrot, chopped
1 stick of celery, chopped
Green part of a leek, chopped 1 garlic clove
1 bay leaf
10 peppercorns
Salt
1 tablespoon olive oil
1 medium onion, finely chopped
1 teaspoon tarragon
Salt and pepper
250g fresh mushrooms
Whole spelt grains can be used instead of the pearl barley. Serve with a green salad and some crusty bread.
