Pearl Barley with Vegetables

Method

1. 01

   Step 1: Soak overnight

   Cover the barley with cold water and leave it for 8 hours. Throw the water away in the morning: some of the starch and phytic acid goes with it, and the cooking time halves.

2. 02

   Step 2: Rinse well

   Rinse under running water until it runs clear. That rinsed-off starch is exactly what makes badly cooked barley slimy.

3. 03

   Step 3: Cook it on its own

   Add 750 ml of water, which is 1:3 by weight, drop in the bay leaves and simmer gently for 40–45 minutes. The grain should be springy with a soft centre.

4. 04

   Step 4: Salt at the end

   Add the salt 5 minutes before the end: early salt slows water absorption and the grain takes longer. Drain the barley in a sieve.

5. 05

   Step 5: Start the vegetables

   Fry the chopped onion and coarsely grated carrot in the oil for 8 minutes until soft and golden.

6. 06

   Step 6: Brown the mushrooms

   Add the sliced mushrooms and raise the heat until all their liquid has evaporated and they begin to colour. That takes 7–8 minutes and is not worth rushing.

7. 07

   Step 7: Bring it together

   Fold the barley into the vegetables, season with pepper and warm through for 5 minutes so the grain takes on the fat and flavour. Rest covered for 10 minutes, then add the parsley.