– 3 tbsp butter
– good slurp olive oil
– 1 onion or leek, sliced
– 200g pearl barley
– 150ml white wine
– 450ml stock
– 200g mixed mushrooms, chopped or whatever
– 1 clove of garlic, finely chopped
– 1/2 cup diced ham
– squeeze of lemon juice, to taste
– spinach or rocket leaves
– 2 tbsp grated gruyere or parmesan
Heat 2 tbsp of the butter and a good slurp of olive oil in a heavy bottomed saucepan. Add the sliced onion or leek, and saute until softened. Add the pearl barley and stir until nicely coated with oil, then add the white wine. Slowly pour in the stock and bring to a simmer. At this point you can cover the pan and walk away for 20 minutes, maybe returning to give it a stir once in a while (told you it was easier than regular risotto).
When the barley is close to done, heat the remaining butter and a little more oil in a second saucepan, and saute the garlic for a minute. Then add the mushrooms, and continue to cook until they start to reduce. At this point, chuck in the ham and add a squeeze of lemon juice if so inclined.
Chuck the mushrooms mix and the cheese in with the barley, and stir to combine. Add the spinach and continue stirring until just wilted. Season well, and you’re done. Enjoy!