Cook the barley in a pot of boiling salted water over a medium heat for around 20 minutes until cooked through but still with a little bite. Drain and leave aside while you prepare the rest of the ...

A vibrant meal that delivers on both crunch and creaminess If you’re looking for a colorful, satisfying dish that ticks all ...

Next, add the pearl barley and stir everything around the pan ... In a large frying pan, heat the butter and oil over a medium heat. Add the onion, season lightly and cook for a few minutes ...

Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock.

1. Fill a saucepan with 2 cups water and bring it to a boil. Add the pearl barley and let it cook on medium flame for 20 minutes until plump and chewy. Drain excess water and keep aside. 2. 2. Heat ...

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Heat a large pot over medium-high heat. Add olive oil ... Add garlic and sauté an additional minute. Stir in barley, thyme, rosemary and bay leaf, and cook until the barley toasts slightly ...

Step 3: Using the same pan, heat the butter and the last of the oil and fry the leeks over a medium heat until soft and translucent. Add the pearl barley, thyme, cooked garlic, stock and water ...

Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock.