250 g (9 oz) pearl barley, soaked overnight 1 shallot, diced 200 g (7 oz) mixed wild mushrooms, sliced 175 ml (6 fl oz) dry white wine 2 spring onions, sliced ½ red pepper, thinly sliced ½ orange pepper, thinly sliced 125 g (4 oz) Isle of Mull cheese, diced 200 ml (7 fl oz) vegetable stock
Place two tsp olive oil in a large pan, add barley, shallot and half of mushrooms. Cook on a medium heat for five minutes. Add wine, spring onions, peppers, cheese and stock. Cook for a further 10 minutes on a medium heat, stirring occasionally until thickened. Add another two tsp olive oil and remaining mushrooms and remove from heat. Mix through and serve. |
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