Best Creamy Pearl Barley Recipes

Creamy Pea & Chive Pearl Barley Risotto (Reduced Fat) image

Provided by Sarah_Jayne

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 onion, finely chopped
7 ounces pearl barley
2 pints vegetable stock
5 ounces peas
3 1/2 ounces fat-free cream cheese with chives
1 bunch chives, snipped

Steps:

Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.
Season well and serve scattered with the rest of the chives.

Nutrition Facts : Calories 552.9, Fat 14.9, SaturatedFat 2.2, Sodium 13.6, Carbohydrate 93.9, Fiber 20.4, Sugar 7.3, Protein 14.3

Creamy pearl barley image

Provided by lantlett

Time 40m

Yield Serves 12

Number Of Ingredients 0

Steps:

Melt the butter in a pan, add the onions and cook over a medium heat until they are soft and beginning to take on some colour.
Add the barley and celeriac, then stir-fry for two minutes. Pour in enough stock to cover by 1cm. Bring to the boil, cover the pan, then turn the heat right down and cook for 15-25 minutes. Have a peep from time to time - you may need to add a little more stock if it is becoming too dry.
When the barley is just tender, add the lemon juice and crème fraîche, heat for a short while and then taste. Add salt and white pepper to taste. Serve hot in small bowls, with some shaved Grana Padano and a little more crème fraîche. Make up to a day in advance.