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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my slightly adapted version of top Scots chef Nick Nairn's recipe for 'barlotto' - like risotto, only made with barley. The chief attraction for me, apart from the delicious flavour, is that barley is much more diabetic-friendly than risotto rice. Read more . The original recipe for this, as an accompaniment to Pancetta-Wrapped Salmon . In the photos, I didn't have fresh garlic or herbs so I substituted ready prepared garlic, and dried herbs. Ingredients:
3 tablespoons olive oil |
6 oz. pearl barley |
1 small onion, finely chopped |
2 garlic cloves, finely chopped |
1 pint chicken stock |
1 tablespoon light soy sauce |
seasoning |
1 oz. butter |
8 oz. closed cup mushrooms,sliced |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh tarragon |
another 1 oz. butter |
Directions:
1. In a large frying pan, heat the oil.
2. Add the barley and stir until it begins to turn a little golden - about 5 minutes.
3. Add the onion and the garlic and continue to fry for about 5-10 minutes, until the barley starts to brown. (Don't let it get too dark or burn).
4. Add the stock, the soy sauce and some seasoning.
5. Bring to the boil, then simmer gently until nearly all the liquid is gone - about 45 minutes, possibly a little more.
6. Meanwhile, heat 1 oz. butter in a frying pan.
7. Add the mushrooms and fry for about 5 minutes. Season.
8. When the barley is about done, add the mushrooms and mix well together.
9. Remove the pan from the heat and cover with aluminium foil, pierced with a few holes, and leave it for about 15 minutes in order that the barley can swell and further absorb the liquid.
10. Put the pan back over the heat.
11. Add the parsley and tarragon and the other 1 oz. butter.
12. Stir well until hot. Check it for seasoning.
13. Serve as a side dish.
14. The chicken stock may be substituted in part with red wine, and ceps, porcinis, chantrelles etc. may be used instead of plain mushrooms.
15. I find this reheats well the next day too.
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