Barley has a nuttiness that perfectly complements the earthiness of beetroot. Together, they create something rich and wholesome. Barley isn't as high maintenance as arborio rice, so you can walk away between absorption stages.
This is an earthy, wholesome dish that makes you feel good.
Ingredients 12
4 cups stock, 1 litre
2 tbsp butter
1 onion, diced
3 cloves garlic, minced
4 leaves sage, thinly sliced
1 beetroot, peeled and grated
3 tbsp red wine
1⁄2 cup barley, 100g uncooked
1⁄2 cup parmesan, grated, 35g
salt, to taste
pepper, to taste
To Serve
walnuts, chopped
parmesan, extra, grated
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Method 7
Bring 4 cups (1 litre) stock to a low simmer in a saucepan.
In another saucepan over medium heat, melt 2 tablespoons and add 1 diced , 3 diced and 4 thinly sliced .
Sauté until soft, then add 1 grated (beet) and 3 tablespoons , and sauté for another minute or so.
Stir through ½ cup (100 g) barley, then pour in 1 cup (250 ml) hot stock, and salt and pepper to taste, then reduce the heat to low and stir until all the liquid is absorbed.
Keep adding the , 1 cup (250 ml) at a time, until completely absorbed.
Add ½ cup (35 g) grated parmesan and stir to just combine. Taste and add more salt and pepper if needed.
Divide among bowls and serve with chopped walnuts and extra parmasen on top.
