Yield: 8-10 Serves
Preparation & Cooking: 35 Minutes plus 24 hrs soaking and 90 minutes to pre-cook the barley
Ingredients
- 500g Black Barley
- 1 Onion
- 1 Celery Stick
- 1 Carrot
- 300g Fresh Asparagus, cut in pieces
- 500ml Vegetable Stock
- 50ml Extra Virgin Olive Oil
- 50g Grated Parmesan Cheese
- Salt and Black Pepper to taste
Method
Rinse the Black Barley and soak for 24 hours.
Place 1⁄2 Onion, Carrot and Celery in a large pot with water and bring to the boil.
Drain the Black Barley and add to the boiling water, cook for 90 minutes or until tender
Remove from stove and cool.
Place the Extra Virgin Olive Oil in a large frypan and the remaining 1⁄2 onion finely chopped and cook until translucent. Add the Asparagus and gently fry until cooked but firm.
Add the Black Barley and some of the Vegetable stock if required, season with salt and pepper, stir and cook until you reach the consistency of a risotto.
Remove from the heat, add the grated parmesan cheese and serve.