Cook your pearled barley risotto-style and you’ve got ‘barlotto’ – the perfect Sunday roast side. This swede-studded version goes particularly well with Chicken roast – or dish it up as a vegetarian main.
SERVES 4
- 1.2 litres vegetable or chicken stock
- 1 onion
- Half a swede, peeled and diced into 1cm cubes
- A little oil or butter
- 2 garlic cloves
- 250g pearl barley
- Splash of whiskey or white wine
- 2 bay leaves
- 1 lemon
- Grating of nutmeg or pinch of mixed spice
- Handful of thyme leaves
- Sea salt and freshly ground pepper
- Pour your stock into a saucepan. Set over a low heat to gently simmer.
- Peel and finely dice your onion and swede, and chop your garlic. Set a large pot or pan over a high heat, adding a little oil or butter.
- Swirl into the large pot your chopped onion, swede and garlic, and season well. Lower the heat a little and cook for 5 mins or until it starts to pick up a little colour.
- Add the barley and toast for 1 min. If you like, add a splash of whiskey or wine. Tuck in the bay leaves and stir in a large ladle of stock. Lower the heat and set a timer for 25 mins.
- Continue to stir in a ladle or two of stock every few mins until the timer goes off or until all the stock is used up, the barley is tender and has a little bit of sauciness to it. Top-up with water if needed.
- 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 the seasoning to taste and dish-up warm.