Madhouse recipe : Pearl barley, bacon & veg "risotto"

Rummaging through the kitchen cupboard to see what needed using up, I came across some pearl barley. This was left over from when I made Krupnik, a Polish soup containing chicken, vegetables and broth. My original plan was to come up with another soup, but when the pearl barley soaked up all the stock, it evolved into a simple, rustic dish that was a big hit with the whole family. Great comfort food for the colder weather.

 Pearl barley, bacon & veg "risotto"

ingredients :

1 pack bacon lardons

1 onion

2 carrots

2 potatoes

1 leek

200g pearl barley

chicken stock

salt, pepper

smoked paprika (optional)

In a large pan, fry the bacon and drain off excess fat.

Add the onion and fry for a couple of minutes until it starts to soften.

Finely dice the potatoes, carrots and leeks and add them to the pot. Continue to cook, stirring regularly, for ten minutes until they start to soften and take on some colour. Season with salt and pepper.

Add the pearl barley.

Add the chicken stock. As I was initially planning on making soup, I added it all at once, but you may prefer to add it bit by bit, as you would when making risotto. 

When the stock has all been absorbed and the pearl barley is tender (about 10 minutes), check the seasoning and add a little smoky paprika for a gentle kick, if you fancy.

Adding to this month's #KitchenClearout linky as it used up some pearl barley and would also be a great way of using up leftover cooked veg after a Sunday roast.