Method
- Heat a non-stick frying pan over a medium heat
- Fry the chorizo for 3-4 mins until it turns golden and releases its oil.
- Remove with a slotted spoon and set aside..
- Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften.
- Add the pearl barley and stir well to coat in the oil.
- Add chopped tomatoes and the chicken stock.
- Bring just to the boil, then turn down to a simmer and cook for 30 mins.
- Stir occasionally, until all the liquid has been absorbed and the pearl barley is tender, add extra water if needed.
- Season and stir in the rosemary and chorizo to serve.
Ingredients
- 225gms sliced chorizo
- 1 onion finely chopped
- 1 garlic clove finely chopped
- 300g pearl barley
- 1 large tin chopped tomato (with olives if poss)
- 1 litre hot chicken stock
- 2 stalks fresh rosemary chopped<
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