As you may have gathered from other blog articles, I'm a huge fan of Chorizo and try to find as many dishes as possible to put it in. This one is an absolute winners, and again, is a great store cupboard favourite of mine. If you've not used pearl barley, its very similar in cooking times and texture to risotto rice but the benefit is that you don't need to constantly stir it.....phew!
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Original recipe by BBC Good Food
100g chorizo ring, sliced
1 onion, finely chopped
1 garlic clove, finely chopped
150g pearl barley
200g of cherry tomatoes
500ml hot chicken stock, made with 1 stock cube
2 stalks rosemary, leaves chopped
1. Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
2. Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped cherry tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
3. Season and stir in the rosemary and chorizo to serve.