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Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 2 glugs extra virgin olive oil
- 1 small onion, finely chopped
- 150 g (5.3oz) pork mince
- 200 g (7.1oz) pearl barley
- 120 g (4.2oz) spinach, roughly chopped
- 1 litre stock (vegetable or meat, or combine)
- 1 bunch of flatleaf parsley, finely chopped including the stalks
- 1 pinch salt and freshly ground black pepper
- 1 large pinch of saffron strands (optional)
Method
- Heat about one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.
- Stir in the pearl barley and spinach and cook for a couple of minutes.
- Add most of the stock (leaving some behind) and the saffron and give everything a good stir.
- Put the lid on with a slight gap and leave to simmer until the pearl barley is cooked - check the packet timings for an estimation of how long it will take.
- Keep an eye on the water level - if it gets low before the grains are cooked, add the remaining stock.
- Be sure to scrape the bottom of the saucepan with a wooden spoon every now and then to prevent the pearl barley sticking and burning at the base.
- Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper.
- Plate up and drizzle with a little extra virgin olive oil.
- Serve immediately or allow to cool and portion up to keep in the freezer.
