I have been feeling guilty about my long forgotten grains in the cupboards which expired months ago, so decided today when it came to making my lunches for the week I would use up the one with the oldest best before date. Which was my Pearl Barley.
As usual I used almost exclusively frozen vegetables because it’s cheaper and suits the boy and my’s lifestyle.
The recipe came from the excellent student cook book ‘Beyond Baked Beans Green’ by Fiona Beckett.
A ‘Barlotto’ is a risotto type dish made with pearl barley. You don’t need to stir it as much. And it is cheaper.
Normally I tell a little whimsical story about something I did whilst I was cooking this, but unfortunately the boy and I were getting angry with each other and our internet as it had stopped working and we were failing to get back the connection. I know, I know, ‘First World Problems’, but that’s why I wasn’t doing something cute. I wasn’t even listening to Absolute 80s.
250g of pearl barley, celery, frozen mushrooms, 1 red onion, frozen onion and a tin of chopped tomatoes and 500ml stock equalled four work lunches made up of 3 heaped kitchen spoon portions. I should be fine till Friday, when I will panic.
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