Pearl Bar­ley, raisin and Or­ange risotto

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

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.

Serves 10

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.

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