Ingredients

The following ingredients have 4 Servings
  • 3 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 150g/5½oz pork mince
  • 200g/7oz pearl barley
  • 120g/4oz spinach, roughly chopped
  • ½ glass white wine
  • 1 litre/1¾ pint vegetable stock
  • handful of flatleaf parsley, finely chopped
  • salt and freshly ground black pepper

Instruction

  • Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.
  • Stir in the pearl barley and spinach and cook for a couple of minutes.
  • Add the white wine and allow to evaporate.
  • Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes.
  • Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.