It's not quite summer yet so here is an easy dinner for the colder days.
INGREDIENTS
300g pearl barley (dried)
700ml vegetable or chicken stock
5 or 6 inches of chorizo ring, sliced into circles about as thick as a pound coin
200g cabbage or spring greens, chopped into ribbons or squares
1 or 2 sprigs of rosemary
700ml vegetable or chicken stock
5 or 6 inches of chorizo ring, sliced into circles about as thick as a pound coin
200g cabbage or spring greens, chopped into ribbons or squares
1 or 2 sprigs of rosemary
RECIPE
1. Put a large, quite deep frying pan on a medium heat and add a teaspoonful of vegetable oil. You don't need much. Add the chorizo and fry for a few minutes, then remove and put on a plate to the side.
2. Add the pearl barley to the pan and fry for a minute or two, coating the grains in the oil.
3. Add the stock. Leave to simmer until the pearl barley is cooked through (about 30 mins). It's kind of al dente to eat when it's cooked through. You may need to add extra water during the cooking.
4. When the barley is cooked, add the cabbage and cook with the barley for about 2 minutes.
5. Add the chopped rosemary and then take off the heat, stirring.
6. Finally add the cooked chorizo, mix it together and serve.
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