- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 180g chestnuts, roughly chopped (optional)
- 2 thyme sprigs, leaves picked
- 250g mixed mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 300g pearl barley
- 150ml white wine
- 1l vegetable stock
- 4 tbsp ricotta cheese
- 80g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- parsley leaves (optional), to serve
Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
Stir through the rocket, cook for 1 min, then divide between bowls.