Braised barley & peas

Braised barley & peas

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

This side dish was the carrier for our Spanish Meatballs on our Smith & Daughters winter 2014 menu. It’s super hearty and filling, perfect for hibernation season.

Ingredients

Quantity Ingredient
2 litres chicken or vegetable stock
1 tablespoon olive oil
3 tablespoons butter
1 onion, chopped
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
2 large garlic cloves, crushed
440g pearled barley
1/2 lemon, zested
80g frozen peas, thawed
handful fresh flat-leaf parsley, roughly chopped

Method

  1. Pour the stock into a large saucepan and bring to the boil. Reduce the heat to low and keep warm while you make the barley.
  2. Heat the oil and 2 tablespoons of the butter in a large saucepan over low heat. Add the onion, thyme and rosemary, and a pinch of salt and pepper. Cook for about 5 minutes or until the onion is beginning to turn golden, then add the crushed garlic and cook for a further 1 minute.
  3. Pour the barley into the pan and stir well. Cook for 1 minute to slightly toast the grains.
  4. Add one-quarter of the stock to the pan, one ladleful at a time, and cook the barley, stirring frequently. Once the stock is absorbed, add another quarter of the stock and continue cooking and stirring until all the stock has been used. The barley should be nice and creamy but still a little wet.
  5. Remove from the heat and stir through the remaining butter, lemon zest, peas and parsley.
  6. Check the seasoning and adjust to taste, if necessary.
Tags:
Vegan
Plant-based
Vegetarian
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