Pearl Barley, raisin and Orange risotto
This side dish looks great and the pearl barley, with its fruity orange notes, is a flavour-packed alternative to have instead of a traditional bread-based stuffing.
2 large onions, chopped 3 sticks celery, chopped 4 cloves garlic, crushed 1 large leek, chopped 3tbsp olive oil
Zest of 2 large oranges 100g raisins, soaked for 2hr in the juice of
the 2 zested oranges 400g pearl barley
500ml red wine
500ml fresh orange juice Salt and pepper
Bunch of parsley, chopped Bunch of dill, chopped
Sweat down the onions, celery, garlic and leeks in the olive oil until soft, then add the orange zest and soaked raisins and stir well. Add the pearl barley and stir until well mixed.
Pour in the wine and orange juice, bring to boil. Simmer gently, stirring occasionally, until the liquid is absorbed but the barley has a bite. Season, then stir through the chopped parsley. To serve, pile high in a glass dish and garnish generously with the chopped dill.