Pearl barley with spinach and pork mince
An average of 4.7 out of 5 stars from 20 ratings
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 150g/5½oz pork mince
- 200g/7oz pearl barley
- 120g/4oz spinach, roughly chopped
- ½ glass white wine
- 1 litre/1¾ pint vegetable stock
- handful of flatleaf parsley, finely chopped
- salt and freshly ground black pepper
Method
Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.
Stir in the pearl barley and spinach and cook for a couple of minutes.
Add the white wine and allow to evaporate.
Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes.
Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.
