Chorizo ring, slices | 200g |
Medium onion | 1 |
Garlic clove, crushed | 1 |
Small red pepper, deseeded&diced | 1 |
Small yellow pepper, deseeded&diced | 1 |
Pearl Barley | 300g |
chicken stock, hot | 1 litre |
parmesan | 20g |
Heat a frying pan and dry fry the chorizo for 2-3 minutes until lightly browned. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook for 2-3 minutes until softed.
Add the pepper and barley, then add the stock, cover and simmer for 40 minutes until the barley is tender. Add the chorizo back into the pan, stir well and cook for a further 2 minutes before serving sprinkled with the parmesan cheese.