I am a lover of risotto and this Recipe is a I guess a adaptation of Basic Risotto cooking methods. Sometimes I like to vary which carbs I eat to keep things interesting – pearl barley or quinoa can be a great substitute for rice.
So from experimenting with different flavours and pulling different aspects of recipes, I have come up with Bell Pepper & Chorizo Peal Barley. It’s a perfect to cook slowly adding in flavours where necessary – adding some sweeter ingredients more suited to summer!
1 Chorizo Ring
500g Pearl Barley
2 white onions
3 Roasted Bell Peppers
2 garlic cloves
1 Can chopped tomato
1 Chicken stock cube
Chop bell peppers, drizzle with honey and olive oil and roast for 15 minutes.
Fry chopped Chorizo in a pan with olive oil, salt and pepper until it turns golden. Once browned, remove and set aside.
Chop onions and garlic and heat in a frying pan with olive oil.Once softer, add in the Pearl Barley, mixing well. Then add the chopped tomatoes and bring to the boil
Season the pan with salt, pepper and one teaspoon of Paprika and leave to cook through on a medium heat for 40 minutes (checking every now and again that none of the ingredients are sticking, if so may need to add a drop of water).
Once soft, stir in the Chorizo and roasted peppers & season to serve.