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- 2 tbsp. olive oil
- 1 red onion, finely chopped
- 250 g pearl barley
- 2 purple beetroots, peeled and grated ( use rubber gloves to prevent finger staining)
- 100 ml dry white wine wine
- 1 litre vegetable stock
- 100 g frozen peas
- 150 g soft goats’ cheese
- Handful basil leaves, roughly chopped
Heat oil in a large pan over medium heat and fry the onion for 5min, until softened. Stir in the pearl barley and beetroot.
Next, add the wine and bubble for a few minutes.
Add the stock, a couple of ladlefuls at a time, stirring well after each addition. Only add the next ladle of stock when the previous one has largely been absorbed. Continue cooking in this way until the pearl barley is tender – about 35-40min.
Stir through the peas, check seasoning and crumble over the goats’ cheese.
Scatter over basil and serve.
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