An unusual and delicious take on a traditional risotto. Enjoy the lovely autumnal earthy flavours…
Serves 6 people
- 175 grams Pearl Barley
- 12 grams dried mushrooms
- 1 carrot
- 1 stick of celery
- 1 green part of a leek, chopped
- 1 clove of garlic
- 1 bay leaf
- 10 peppercorns
- 1 pinch of salt
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 1 teaspoon of tarragon (fresh if possible, otherwise dried)
- 200 grams fresh mushrooms, sliced
- Soak the barley in overnight in cold water, otherwise in hot water for one hour.
- Soak the dried mushrooms in 50ml (5 fl oz) warm water
- Place the leek, carrot, celery, bayleaf, garlic and peppercorns in a medium sized pan and fill 3/4 with cold water. You can add other vegetable stock ingredients such as parsley stalks and parsnip peelings, add a pinch of salt and bring to the boil. When the stock is boiling cover and simmer for about 30 mins or so.
- You can skip this step altogether and make a stock from boullion or similar. You will need approx 1 litre (follow the instructions on the packet).
- Heat the olive oil in a large pan or wok and gently fry the onion for 4 minutes.
- Drain the soaked pearl barley, and add it with the tarragon to the onions. Stir until coated with the oil.
- Cut the mushrooms in to pieces, using scissors or a knife and add them to the 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. When you have used up approximately 3/4 of the stock add the fresh sliced mushrooms to the pan and stir.
- Continue adding until all the stock has been used up or until the barley is soft and creamy (about 45 minutes).
- Taste, and season as required. Top with grated Parmesan cheese if desired.
- Serve with a green salad and some crusty bread.
Method
- Soak the barley in overnight in cold water, otherwise in hot water for one hour.
- Soak the dried mushrooms in 50ml (5 fl oz) warm water
- Place the leek, carrot, celery, bayleaf, garlic and peppercorns in a medium sized pan and fill 3/4 with cold water. You can add other vegetable stock ingredients such as parsley stalks and parsnip peelings, add a pinch of salt and bring to the boil. When the stock is boiling cover and simmer for about 30 mins or so.
- You can skip this step altogether and make a stock from boullion or similar. You will need approx 1 litre (follow the instructions on the packet).
- Heat the olive oil in a large pan or wok and gently fry the onion for 4 minutes.
- Drain the soaked pearl barley, and add it with the tarragon to the onions. Stir until coated with the oil.
- Cut the mushrooms in to pieces, using scissors or a knife and add them to the 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. When you have used up approximately 3/4 of the stock add the fresh sliced mushrooms to the pan and stir.
- Continue adding until all the stock has been used up or until the barley is soft and creamy (about 45 minutes).
- Taste, and season as required. Top with grated Parmesan cheese if desired.
- Serve with a green salad and some crusty bread.
Ingredients
- 175 grams Pearl Barley
- 12 grams dried mushrooms
- 1 carrot
- 1 stick of celery
- 1 green part of a leek, chopped
- 1 clove of garlic
- 1 bay leaf
- 10 peppercorns
- 1 pinch of salt
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 1 teaspoon of tarragon (fresh if possible, otherwise dried)
- 200 grams fresh mushrooms, sliced
Whole spelt grains can be used instead of the pearl barley.