Ragoût of pearl barley

Ragoût of pearl barley

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
45 mins
Photographer
Steve Brown

Similar in style to a risotto, but pearl barley is more robust and has an unusual chewy texture. It needs to be soaked in cold water for 12 hours before cooking. I love to serve this ragoût with confit duck. Shred the meat from 2 duck legs and fold through the ragoût just before serving.

Ingredients

Quantity Ingredient
20g butter
1/2 onion, roughly diced
50ml madeira
80g pearl barley, soaked for 12 hours in cold water
500ml Brown chicken or game stock
3 sprigs thyme
1/2 bay leaf
2 garlic cloves, roughly crushed
2 tablespoons parsley, finely chopped

Method

  1. Heat the butter in a small casserole or braising pan over a medium heat. Add the diced onion and sauté until caramelised a light golden brown. Add the Madeira and simmer until slightly reduced. Add the pearl barley, chicken stock, herbs and garlic. Bring to the boil, then lower the heat to a gentle simmer. Cut a piece of baking paper to the size of the pan to make a cartouche and place on the surface. Simmer the ragoût for about 45 minutes, adding a little more stock if the barley seems to be drying out.
  2. At the end of the cooking, the pearl barley should be soft and tender, but still retain its shape and a slight chewiness. Serve sprinkled with parsley and with your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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