peal barley risotto & poached egg
recipe
Yield 2
250g pearl barley
2 small onions
4 cloves garlic
2 roasted tomatos
murray river pink salt to taste
parmesan cheese to serve
eggs how you like them
place two Tomatoes with a little oil, salt and pepper in the oven and roast until caramelised and blissed.
Chop the garlic and onions finely.
sauté the garlic and onion in a hot pot, add the roasted tomatoes.
add the pearl barley and stock, cook out on a low, until the pearl barley has soften but still has texture, all the water should be gone. if you like the pearl barley cooked a little more, just add some more stock or water and cook out.
if you would like to serve this for breakfast with a pouched egg.
when you start cooking the pearl barley, pop another pot on the stove, add a dash of vinegar ( this helps the egg coagulate and cook perfectly)
bring the pot of water and vinegar to the boil and reduce to a simmer, stir the pot clockwise and crack your eggs in, for soft boiled 3 mins for hard 5 minutes.
its usually fine to cook 4 eggs at a time.
place the poached egg on top of the pearl barley and add some grated parmesan and pepper if you like.
once again feel free to make a big batch and freeze some down for a lazy cooking day :)
