Mint, Pea & Halloumi Pearl Barley Stew

I love pearl barley and did you know it's just as good for you as the "superfoods" grain quinao, the difference is usually in the price! Pearl barley is really cheap to buy and is great to use in soups & stews and also as a replacement for risotto rice.

Ingredients:

2 small/medium onions, chopped
2 garlic cloves, crushed
olive oil
2 lemons, zested & juiced
200g pearl barley, rinsed
700ml vegetable stock (made with 2 OXO cubes)
250g halloumi, sliced
small handful of fresh mint, chopped
black pepper
400g frozen peas

Method:

1. Heat a tbsp oil in a pan, fry the onions for a few minutes.
2. Add the garlic and lemon zest and fry for another minute.
3. Add the pearl barley and the stock, bringing the pan to simmer with a lid on.
4. Allow to simmer for about 30 minutes.
5. Whilst the pearl barley is cooking, marinade the halloumi in the lemon juice, chopped mint, black pepper and tbsp olive oil.
6. After 30 mins remove the lid of the pan and add the frozen peas and the marinade from the halloumi, allow to simmer for another 5 mins.
7. Whilst the peas are cooking, heat some oil in a frying pan and brown both sides of the sliced halloumi. 
8. Serve the pearl barley stew in a bowl with the halloumi slices on top.

DELICIOUS!

Root Vegetable Pie

Again another real winter warmer...

Ingredients:

Tbsp veg oil

2 onions

1 tbsp thyme

1 large parsnip

3 large carrots

3 medium potatoes

Half a swede
4 tbsps pearl barley

1 heaped tbsp plain flour

1 litre of veg stock (I used 2 veg OXO cubes)

500g puff pastry

Milk or egg to glaze

Method:

1. Preheat oven to 180C.
2. Chop onions finely & the other veg into small chunks.
3. Heat oil in a pan.
4. Add the chopped onion & thyme & fry for a few minutes.
5. Add the carrots, parsnips, swede, celery & potato, place the lid on the pan & gently fry for about 10 minutes.
6. Add the flour & mix well to coat the vegetables.
7. Add the pearl barley & stock, again cover the pan & simmer for 15-20 minutes until veg is softening.
8. Place in an oven proof dish or pie dish.
9. Roll the pastry til approx 0.5cm thick & cut to the shape of the dish. 
10. Brush the edges of the pie dish with milk or egg to allow the pastry to stick.
11. Place the pastry on top of the dish & with a fork or your fingers press the edge of the pastry to the dish.
12. Place a small hole in the centre of the pastry & brush with milk or egg to glaze.
13. Place in the oven for 20-30 minutes or until golden brown. 

Leek & Squash Risotto

Ingredients:

2 leeks

1kg squash (if I haven't quite got enough squash I add root vegetables ie carrots, swede), cubed

2 cloves of garlic, crushed

1 tbsp dried sage

350g pearl barley (or risotto rice if you prefer)

1.3l veg stock (made with 2 OXO cubes)

Butter

Method:

1. On a low-medium heat melt a knob of butter, add the leeks, garlic & sage for a few mins to soften.
2. Add the squash (& root veg if using) & keep stirring for a few mins again to begin to soften.
3. Melt another knob of butter & add the pearl barley mixing well & coating in the butter.
4. Add the stock & bring to boil. Simmer very gently until most of the liquid has been absorbed by the pearl barley, about 30 mins.

Vegetable, Chorizo & Pearl Barley Risotto

Ingredients:

225g chorizo slices

1 onion

1 clove of garlic

1-2 tsps of dried rosemary

1/2 courgettes, chopped

1 orange or yellow pepper, chopped

300g pearl barley

2/3 carrots, chopped

400g tin of tomatoes

1 lt of chicken stock made with 1 OXO cube

Method:

1. Fry the chorizo in a pan until it is golden and crispy. 
2. Remove from the pan with a slotted spoon, leaving the oil from the chorizo in the pan.
3. Fry the onions, garlic and rosemary in a pan for a few minutes before adding the courgette and peppers and frying for a further few minutes.
4. Add the pearl barley to the pan and coat in the oil.
5. Add the carrots, tomatoes and chicken stock to the pan, bring to a simmer and place a lid on the pan.
6. Simmer for about 30 minutes or until all or most of the liquid has been absorbed by the barley.
7. Stir in the chorizo and heat for a few minutes, before serving.

Serve with grated cheese sprinkled on top!