Saturday, November 19, 2011
I don't know why I haven't used barley as main part of a dish before, I've used it in stews, soups and cordials, but never as a main component. The only reason I can think of is that it takes a long time to cook and is suited for slow cooked stews and soups.
But with the pressure cooker I no longer had the excuse of time, so I cooked the barley until it was almost cooked through, drained and set aside.
Finely dice up some carrot, onion and celery. Soften in a hot pan with a dash of olive oil. When the vegetables are translucent and beginning to caramelise around the edge, deglaze the pan with a little red wine vinegar, pour in the cooked barley and add a cup of good beef stock.
Simmer until the barley has finished cooking, season with salt and pepper and add a good handful of chopped parsley.
The young leafs of celery are very tasty but get bitter the older, bigger and greener they get.