I tend not to stick with the "this recipe for winter, that recipe for spring" regime. I had been dilly-dallying looking for excuses not to give this heart-warming dinner a try go. I must be honest and say I had never once tried barley (with anything) before now. It got the thumbs up from my guests this evening so I will try and cook pearl barley more frequently.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4
Ingredients:
150 g pearl barley
1/2 small onion, finely chopped
2 tbsp olive oil
3 tbsp butter
60 ml white wine
750 ml chicken or vegetable stock
125 g fresh asparagus spears, pre-boiled for 2 minutes
50 g Parmesan cheese, shaved
20 g fresh basil
salt and pepper
Instructions:
- Pour the chicken stock into a saucepan and bring to a boil. Reduce to a simmer and place a lid on the pot to keep it warm.
- Heat up another pot over medium heat, then add the olive oil. Add the onion and cook for 5 minutes, until slightly softened.
- Add the pearl barley and toast for 2 minutes, stirring frequently.
- Add the white wine, and cook for another minute until absorbed.
- Add the hot stock a little bit at a time, adding just enough to cover the surface of the barley. Stir the barley frequently, for the next 25 minutes or so, until the barley is al dente.
- Remove from the heat and stir in the Parmesan, asparagus, and herbs. Sprinkle with the shaved Parmesan cheese.
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