Ingredients
- 225g sliced chorizo
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 300g pearl barley
- 400g can chopped tomato
- 1 sachet Freja Chicken Instant Bone Broth mixed into 500ml boiling water
- 1 tsp dried thyme
Method
- Heat a large, deep frying pan and add the chorizo slices. Once they start to brown and release oil you can remove with a slotted spoon, leaving all the flavour in the pan.
- Add the onion and garlic to oil and gently fry for a few minutes until they start to soften but not colour too much.
- Then stir in the pearl barley making sure to coat all the grains in the oil.
- Tip in the tinned tomatoes, thyme and hot chicken broth, bring to the boil then reduce the heat and leave to simmer for 30 minutes, stirring occasionally.
- If the pearl barely is still not tender you can top up with some extra water if needed.
