This is a delicious meal that is very similar to a risotto. It is particularly good in the summer when fresh ingredients are readily available. It's an old recipe that I've tweaked as I've made it. For a non-alcoholic version, simply use 4 1/2 cups (2 pints, 1.2 litres) of stock. Serves 3-4 as a main meal, more if used as a side dish.

Ingredients

3 serv.

tablespoon olive oil↗1 tablespoon
onion, finely chopped↗1
cup raw pearl barley↗1 cup
cup dry white wine↗1⁄2 cup
cups chicken stock↗4 cups
cup frozen peas (use fresh if you can)↗1 cup
cup light cream cheese↗1⁄2 cup
small bunch fresh chives, chopped (1 1/2 tablespoons once chopped)1
salt and pepper, to taste

Step-by-step instructions

1
Heat the oil in a non-stick skillet, then add the onion and cook gently for 3-4 minutes.
2
Stir in the pearl barley and continue to cook, stirring, for a few minutes.
3
Pour in the wine and simmer until it is absorbed.
4
Pour in the stock a quarter at a time and simmer until the stock is absorbed before adding more. It should take 45 minutes or so for all the stock to be absorbed.
5
10 minutes before finishing cooking, stir in the peas. Continue to simmer until nearly all the liquid is absorbed.
6
Turn off the heat, stir in the cream cheese and most of the chives.
7
Season with salt and pepper to your taste and serve with the remaining chives scattered over the top.

Source: food.com

Original recipe ↗

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