Pearl barley, pork mince and saffron orzotto recipe

• 2 glugs extra virgin olive oil
• 1 small onion, finely chopped
• 150 g (5.3oz) pork mince
• 200 g (7.1oz) pearl barley
• 120 g (4.2oz) spinach, roughly chopped
• 1 litre stock (vegetable or meat, or combine)
• 1 bunch of flatleaf parsley, finely chopped including the stalks
• 1 pinch salt and freshly ground black pepper
• 1 large pinch of saffron strands (optional)

1. Heat about one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.
2. Stir in the pearl barley and spinach and cook for a couple of minutes.
3. Add most of the stock (leaving some behind) and the saffron and give everything a good stir.
4. Put the lid on with a slight gap and leave to simmer until the pearl barley is cooked - check the packet timings for an estimation of how long it will take.
5. Keep an eye on the water level - if it gets low before the grains are cooked, add the remaining stock.
6. Be sure to scrape the bottom of the saucepan with a wooden spoon every now and then to prevent the pearl barley sticking and burning at the base.
7. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper.
8. Plate up and drizzle with a little extra virgin olive oil.
9. Serve immediately or allow to cool and portion up to keep in the freezer.

olive oil, onion, pork, pearl barley, spinach, litre, parsley, salt, saffron strands

Taken from www.lovefood.com/guide/recipes/21248/pearl-barley-pork-mince-and-saffron-orzotto (may not work)