RECIPES BY Rhiannon Lambert

Pearl Barley Risotto

  • 30-40 MINS
  • 4 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

1 tbsp olive oil

1 onion, diced

3 cloves garlic, crushed

2 medium leeks

200g button mushrooms (extra if not using chicken)

260g pearl barley

750ml vegetable stock

6 skinless boneless chicken thighs

260g bag spinach

Zest & juice 1 lemon

Handful fresh thyme leaves

Chopped chives

Grated parmesan

Salt & pepper

Directions

  1. Glug the olive oil into a large heavy-bottomed pan, over a medium heat. Fry the onion, garlic and leeks until they have softened and reduced, around 4 minutes. Season with a pinch of salt and pepper.
  2. Add the mushrooms and heat for a further 4 minutes, before pouring in the pearl barley. Coat the pearl barley in the rest of the ingredients, and stir for 3 minutes.
  3. Gently pour in the stock and stir well, then allow it to simmer on a low heat for 10 minutes. If using chicken, add in and simmer for a further 15 minutes, until it is cooked through. For a risotto without chicken, just simmer for 20-25 minutes from when the stock is added, until all water is absorbed and the barley is soft.
  4. Remove from the heat and stir in the lemon, herbs and spinach, stirring until wilted.
  5. Serve with the grated parmesan and a sprinkle of herbs!
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Re-Nourish: A Simple Way to Eat Well

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