Creamy pearl barley
Serves 12
Easy
Prep:
Cook:
Excellent side with pork chops
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- 90g butter
- 2 chopped onions
- 600g pearl barley
- 1 celeriac chopped into slices then matchsticks 2cm long
- 800ml-1l chicken or veg stock
- Juice of 1 lemon
- 300ml creme fraiche
Method
step 1
Melt the butter in a pan, add the onions and cook over a medium heat until they are soft and beginning to take on some colour.step 2
Add the barley and celeriac, then stir-fry for two minutes. Pour in enough stock to cover by 1cm. Bring to the boil, cover the pan, then turn the heat right down and cook for 15-25 minutes. Have a peep from time to time – you may need to add a little more stock if it is becoming too dry.step 3
When the barley is just tender, add the lemon juice and crème fraîche, heat for a short while and then taste. Add salt and white pepper to taste. Serve hot in small bowls, with some shaved Grana Padano and a little more crème fraîche. Make up to a day in advance.
