Pearl Barley Risotto with Pomegranate

(serves 4)

Adapted from Donna Hay's Fresh and Light

Pearl barley is my new experimental carbohydrate as i bought a whole packet end of last year and have been trying to find new ways of using it up! It's a low GI alternative to rice, is high in fibre and i think has a really interesting chewy texture that makes it easier to make al dente - so this was my healthier version of risotto but with all the tasty goodness! 

This was a healthy welcome-back, post-Christmas meal experiment for one of my bestest friends! :)

Prep time: 15min
Cooking time: 35 min

Ingredients:
1 eggplant
1 zucchini
3 cloves garlic, thinly sliced
1 leek
100g ham/bacon/speck
1 C pearl barley
1/2 C (125mL) red wine
800mL chicken stock 
2 tsp thyme
2 tsp oregano
3 sprigs parsley
salt and pepper
olive oil


Method:
1. Cut the eggplant into 2cm squares and the zucchini into thick semi-circles.
2. Heat a pan with 1 T olive oil, add 1 clove garlic thinly sliced, 1 tsp thyme and 1 tsp oregano for 30sec, then add in the eggplant and the zucchini and pan-fry for 4-5min until the lightly browned. Remove from the pan.

3. Cut the leek into thin circles, and the ham into thin slices.
4. Heat the pan with 1/2 T olive oil, add 2 cloves of garlic, 1 tsp thyme, 1 tsp oregano and cook for 30sec, then add the leek and the ham and sauté until lightly browned. 

5. Add the pearl barley in and toss to coat with herbs.
6. Add the red wine in and cook for 2-3min until absorbed.
7. Add the chicken stock in, then bring to the boil. Simmer with the lid on for 20min, stirring occasionally.

8. Add in the eggplant and zucchini, season to taste and then cook with the lid off until the liquid has dried out.
9. Meanwhile, de-seed the pomegranate and finely chop the parsley. If you're serving with salad, then prep the salad now.

Radish, capsicum, cherry tomatoes and pomegranate salad with a mustard-vinaigrette dressing! 

10. Serve as a side with lamb chops (or any other meat) and salad!