At the end of a chaotic weekend, tonight is the first night we’ve sat down together as a family to eat. We’re indulging in a comforting wintery meal of sausages with kale and pearl barley for this rain dominated day. The pearl barley takes the form of a risotto but seems more suited to wintery recipes, in contrast to traditional risotto rice more appropriate for summer tastes.
- 1 x onion, finely chopped
- 2 x carrots, peeled and diced
- 1 x courgette, diced
- 300g kale
- 2 x sprigs of rosemary
- 240g pearl barley
- 1 x litre veg stock
Sweat the onion and carrot in olive oil for 5 minutes. Add the courgette, pearl barley and rosemary for a further minute.
Pour in the stock, season and bring to the boil. Simmer for 30 minutes.
Add the kale and cook for 5 more minutes until wilted.
Serve with (veggie) sausages.