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Ingredientes
- 1 Tbsp. butter
- 2 ounce pancetta
- 1 sm onion minced
- 2 tsp chopped garlic
- 1 1/2 c. pearl barley rinsed and liquid removed
- 1/2 c. white wine
- 1/3 c. dry black currants
- 1 x zest of 1/2 a lemon
- 1 1/2 c. apple cider
- 3 c. chicken broth Coarse salt and freshly cracked black pepper
- 1 Tbsp. minced, flat-leaf (Italian) parsley
- 1/2 Tbsp. minced fresh sage
Direcciones
- Heat the butter in a large pot on medium heat.
- Add in the pancetta and saute/fry for 2 to 3 min or possibly till golden brown.
- Add in the onion and sweat till softened, about 4 min.
- Add in the garlic and sweat 1 minute longer.
- Add in the pearl barley and cook, stirring, till translucent/soft, about 2 min.
- Deglaze the pan with the white wine and cook till absorbed, about 30 seconds.
- Add in the currants, lemon zest, apple cider and 2 c. of the chicken broth.
- Season with salt to taste.
- Bring to a boil, turn down the heat, and cook at a gentle simmer till tender, stirring often, about 25 to 30 min.
- The barley should still have a bite to it.
- If the pot becomes dry within the recommended cooking time, add in some or possibly all of the remaining 1 c. chicken broth to moisten the barley mix.
- Stir in the parsley and sage and check for seasoning.
- Serve immediately.
- Pearl barley has a wonderful slightly chewy texture. If desired you can substitute the pancetta with ham hocks. Use the meat from 1 large piece of the smoked ham hock left over from making stock or possibly soup.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 45 | 10% |
| Total Fat 5.13g | 6% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 515mg | 21% |
| Potassium 667mg | 19% |
| Total Carbs 81.52g | 22% |
| Dietary Fiber 13.8g | 46% |
| Sugars 18.55g | 12% |
| Protein 13.07g | 21% |
