Storage
Store in a cool dry place. Once opened reseal using the tab provided or store in an airtight container.
For Best Before End See Side of Pack
Preparation and Usage
Stir into stews or mix up into a salad
Preparation and Usage
Stir into stews or mix up into a salad
Recipes
Serving & recipe suggestions
Mushroom & Pearl Barley Risotto
Prep Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Serves: 4
Ingredients:
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
250g chestnut mushrooms, sliced
200g pearl barley
1.5 litres vegetable stock
150ml white wine
2 tbsp full fat soft cheese
1 tbsp fresh chive, chopped
Salt and black pepper
Method:
1. Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes.
2. Add the garlic, mushrooms and pearl barley, fry for a further 3 minutes.
3. Add a third of the stock and cook until all the liquid has been absorbed, stirring regularly. Repeat until you have used all of the stock, then add the wine and cook until all of the liquid has been absorbed and the pearl barley is tender.
4. Stir though the soft cheese and chives, season to taste and serve immediately.
To Serve:
Garnish with a sprinkle of parmesan cheese shavings.
Recycling Information
Bag - Plastic - Not Currently Recycled
Other Information
Full Product Name:
Dried Pearl Barley
Storage:
Store in a cool dry place. Once opened reseal using the tab provided or store in an airtight container.
For Best Before End See Side of Pack
Safety Warning:
Warning
Do not eat raw.
Usage:
20 Servings
Origin:
Produce of United Kingdom
Additional Information:
Not Yet Recycled
