Black barley with chorizo and radish salsa
This recipe for black barley with chroizo and radish salad is a quick and easy meal midweek. Unlike regular pearled barley the outer husk of black barley hasn’t been stripped away, so the grain stays pleasantly chewy and keeps its impressive glossy black colour once cooked.
- 1 onionchopped
- 1 clove garliccrushed
- 100g chunk chorizodiced
- 150g black barleyrinsed
- 1 tsp ground cumin
- approx. 500ml chicken stock
- (optional) soured cream
Salsa
- 6 radishessliced
- 2 spring onionschopped
- a handful corianderchopped
- 1 plum tomatodiced
- ½ limejuiced
Nutrition: per serving
- kcal659
- fat29.2g
- saturates8.1g
- carbs69.1g
- sugars7.2g
- fibre4.6g
- protein27.6g
- salt2.4g
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.