Simple Comfort Food at Its Best
Pearl barley makes a wonderful substitute for rice as it is hearty, filling and full of warm, earthy flavour. In this Italian-inspired dish, the pearl barley is simmered in chicken or vegetable stock until it is tender but still slightly al dente. Once drained, it is pan-fried with butter and Parmesan to add richness, and then finished with crispy sage leaves and a drizzle of nutty burnt butter. The result is simple, rustic comfort food.
What is Burnt Butter?
Burnt Butter (beurre noisette in French), is regular butter that has been cooked to the point where water has evaporated and the natural milk solids in the butter turn golden brown. This produces a rich deep nutty toasty flavour which is delicious for drizzling on grains, bread, pasta, fish and much more.
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Buttery Parmesan and Sage Pearl Barley
Italian-inspired pearl barley with parmesan, burnt butter and crispy sage
Servings: 2
Ingredients
- 140g pearl barley
- 1 tablespoon of powdered chicken stock, or a cube crumbled
- 60g grated parmesan
- 80g butter
- 1 tsp marjoram or oregano
- 12 Sage leaves
- Salt and pepper
- Extra grated parmesan for garnish
Instructions
- Fill a medium saucepan with water. Add chicken stock and bring to boil. Add barley and boil for 35 minutes. Drain.
- Gently heat half the butter in a non-stick frying pan. When melted, add pearl barley and marjoram (or oregano) and coat in the butter. Once hot and starting to sizzle, add a splash of water along with grated parmesan and cracked black pepper. Stir to combine and cook until parmesan has melted. Remove pan from the heat but leave the heat on. Taste and season with more salt and pepper if necessary.
- Divide barley between 2 bowls and keep warm. Return pan to the heat and add the remaining butter and sage leaves. Cook over medium heat until sage becomes crispy and butter starts to brown, but not burn.
- Drizzle burnt butter and sage leaves over parmesan barely and serve with extra parmesan for garnish.
