Barley with beetroot greens

AT A GLANCE

  • Serves 4 people

This recipe makes use of beetroot tops, gorgeous winter greens that are usually discarded. If you don't have beetroot tops, use another winter green such as spinach or cavolo nero.

  • 40 gm butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 180 gm pearl barley
  • 500 ml (2 cups) chicken stock
  • Leaves and stems of 1 bunch beetroot, washed and finely chopped (reserve beetroot for another use)
  • 40 gm (¼ cup) dried currants
  • To serve: finely grated parmesan
01   Heat butter in a large saucepan over medium-high heat, add onion and stir occasionally until tender (3-5 minutes). Add garlic stir to combine, add barley, stir again, then add stock and simmer covered until barley is tender (25 minutes), adding beetroot greens and currants in the last 5 minutes of cooking.
02   Serve barley scattered with parmesan.

Topics:

SOUP, WINTER, PEARL BARLEY, FAST, CURRANTS, MAIN, BEETROOT

Recipe:

LISA FEATHERBY

Photography:

ROB SHAW

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

FEATURED IN

Jul 2014

Jul 2014

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