Black barley with chorizo and radish salsa
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 1 onion, chopped
- 1 clove garlic, crushed
- 100g chunk chorizo, diced
- 150g black barley, rinsed
- 1 tsp ground cumin
- approx. 500ml chicken stock
- (optional) soured cream
Salsa
- 6 radishes, sliced
- 2 spring onions, chopped
- a handful coriander, chopped
- 1 plum tomato, diced
- ½ lime, juiced
Method
- STEP 1
Mix the salsa ingredients together.
- STEP 2
Heat 1 tbsp olive oil in a pan then cook the onion and garlic until soft. Add the chorizo and cook until it has crisped up. Stir in the barley and cumin and cook for a minute then add the chicken stock.
- STEP 3
Simmer for about 30 minutes until the barley is tender. The texture should be like a very wet risotto, so add a spash more stock or water if you need to. Season then spoon into bowls. Top with a spoonful of soured cream, if you like, and salsa.