Pearl Barley Ratatouille 'Risotto'
by Jane Lovett
A pearl barley ‘risotto’ studded with Mediterranean vegetables, this makes an unfussy, healthy and speedy vegetarian supper. It is deeply flavourful with a lovely, nutty, chewy bite from the pearl barley. If you omit the butter, it’s also vegan (a dollop of coconut yoghurt would be a perfect vegan alternative).
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the olive oil in a lidded sauté pan (around 24 x 6cm), add the onion, aubergine and some seasoning and cook on a low heat for 10 minutes, stirring occasionally, until softened. Add a little more olive oil if necessary as they cook, but the aubergine will soak up as much as you give it, so don’t be tempted to add too much. Add the garlic, oregano, red pepper and pearl barley and stir over the heat for a minute or two.
Step 2
Add the tinned tomatoes and stock, or, if using a cube, fill the empty tomato tin with water (if cooking for 4), add it to the pan and crumble over the stock cube. Bring to the boil, while stirring, then add generous seasoning. Cover and simmer very gently for 30 minutes, giving it the odd stir and adding a little more water if all the liquid has been absorbed.
Step 3
Stir in the courgette and black olives, bring back to a simmer, and simmer, uncovered, for a further 10 minutes, until the barley is plumped and tender but still chewy and the courgette retains a little bite. You may need to loosen the mixture with a little water – it should be just on the sloppy side, rather than dry or runny. Check the seasoning.
Step 4
Serve in bowls with a knob of butter nestled into the middle of each serving, a scattering of basil leaves (if using) and an extra swirl of olive oil. Hand around the veggie Italian-style hard cheese separately (if using).
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
400ml Vegetable Stock, or chicken if not veggie 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1 Red Pepper, halved, de-seeded and cut into roughly 1cm dice 1x Sainsbury's Red Pepper -
400g Tinned Chopped Tomatoes, or plum tomatoes 1x Sainsbury's Chopped Tomatoes Can 400g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
150g Pearl Barley 1x Sainsbury's Pearl Barley 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 Medium Courgette, cut into roughly 1cm dice 1x Sainsbury's Courgettes Loose -
12 Black Olives, pitted and halved 1x Sainsbury's Pitted Black Olives 340g (150g*) -
30g Vegetarian Italian Style Hard Cheese, grated, to serve 1x Stamford Street Co. Italian Hard Cheese 200g -
4 knobs Butter 1x Anchor Unsalted Butter 200g -
20 leaves Basil, to serve 1x Sainsbury's Fresh Packed Basil 30g -
1 Medium Aubergine, sliced lengthways and cut into roughly 1cm dice 1x Sainsbury's Aubergine -
0.5 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
3 tbsp Olive Oil, good glug, plus extra to serve 1x Sainsbury's Olive Oil 500ml