Buttery Parmesan and Sage Pearl Barley

Experience the beautiful flavours of this Buttery Parmesan and Sage Pearl Barley, a dish you'll want to make all season long

Pearl barley is a wonderful substitute for rice; hearty, filling and with a warm comforting earthy flavour. Cooked in chicken or vegetable stock to enhance its flavour, it is pan-fried with butter and parmesan, then topped with crispy sage and burnt butter. Autumnal flavours at their best.

How long do you cook pearl barley?

Simply boil water and add barley, return to a boil, then reduce to medium heat and continue to lightly boil for 30 - 35 minutes. The barley should be cooked through but with a slight al dente chewy bite.

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.

For this recipe of Buttery Parmesan and Sage Pearl Barley you will need:

• Pearl barley
• Powdered chicken stock (or a cube).
• Grated parmesan
• Butter
• Marjoram
• Sage leaves
• Salt and pepper
• Extra grated parmesan for garnish

Preparation:

You can find the complete list of ingredients and cooking instructions at the original recipe here: 

Buttery Parmesan and Sage Pearl Barley