Rosemary and Chorizo Barley
Rosemary and Chorizo Barley



  • 225g sliced chorizo
  • 1 chopped onion
  • 1 chopped garlic clove
  • 300g pearl barley
  • 400g tin of chopped tomatoes
  • 1 litre chicken stock
  • 2 stalks of rosemary, leaves chopped
  • Heat a non-stick pan and fry the chorizo for 4 mins, or until the oils are released. Remove and set aside. Add the garlic and onion to the chorizo oil in the pan, cook for 4 mins, then stir in the barley and tip in the chicken stock and chopped tomatoes. Simmer for 30 mins, or until the barley is tender and the liquid absorbed.
  • Season well, then stir in the rosemary leaves and the chorizo slices. Serve immediately.
40 mins
4 serving

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