Let’s say goodbye to rice and give a warm welcome to barley, a nutty-tasting, nutritious whole grain that’s high in fibre and even higher in taste. Topped with golden rounds of salty chorizo, we make this grain shine with a rosemary-infused tomato sauce. You will barley be able to believe how good this is, Chef!
Chorizo & Rosemary Barley
Chorizo & Rosemary Barley
with a flavourful tomato sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Chicken Stock
- Cooked Chopped Tomato
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pearled Barley
- Sliced Pork Chorizo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
GOLDEN CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, fry the chopped chorizo until golden, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL BARLEY
Return the pot to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until softening, 3-4 minutes (shifting occasionally). Add the grated garlic, ½ the chopped rosemary, and the rinsed barley. Fry until fragrant, 1-2 minutes (shifting occasionally).
MAKE IT DELICIOUS
Pour in the cooked chopped tomato, the stock, and 350ml of water. Bring to a boil, reduce the heat, and simmer until the barley is cooked through, 25-30 minutes (stirring occasionally as the water is absorbed and adding more only if required). Remove from the heat and season.
SIMPLE & SIMPLY FANTASTIC
Generously pile up the herby barley and top with the fried chorizo. Sprinkle over the remaining rosemary. Time to dine, Chef!
Sliced Pork Chorizo - 50g
Onion - 1
Garlic Clove - 1
Fresh Rosemary - 3g
Pearled Barley - 75ml
Cooked Chopped Tomato - 100g
Chicken Stock - 5ml
GOLDEN CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, fry the chopped chorizo until golden, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL BARLEY
Return the pot to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until softening, 3-4 minutes (shifting occasionally). Add the grated garlic, ½ the chopped rosemary, and the rinsed barley. Fry until fragrant, 1-2 minutes (shifting occasionally).
MAKE IT DELICIOUS
Pour in the cooked chopped tomato, the stock, and 700ml of water. Bring to a boil, reduce the heat, and simmer until the barley is cooked through, 25-30 minutes (stirring occasionally as the water is absorbed and adding more only if required). Remove from the heat and season.
SIMPLE & SIMPLY FANTASTIC
Generously pile up the herby barley and top with the fried chorizo. Sprinkle over the remaining rosemary. Time to dine, Chef!
Sliced Pork Chorizo - 100g
Onion - 1
Garlic Clove - 1
Fresh Rosemary - 5g
Pearled Barley - 150ml
Cooked Chopped Tomato - 200g
Chicken Stock - 10ml
GOLDEN CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, fry the chopped chorizo until golden, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL BARLEY
Return the pot to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until softening, 4-5 minutes (shifting occasionally). Add the grated garlic, ½ the chopped rosemary, and the rinsed barley. Fry until fragrant, 1-2 minutes (shifting occasionally).
MAKE IT DELICIOUS
Pour in the cooked chopped tomato, the stock, and 1L of water. Bring to a boil, reduce the heat, and simmer until the barley is cooked through, 35-40 minutes (stirring occasionally as the water is absorbed and adding more only if required). Remove from the heat and season.
SIMPLE & SIMPLY FANTASTIC
Generously pile up the herby barley and top with the fried chorizo. Sprinkle over the remaining rosemary. Time to dine, Chef!
Sliced Pork Chorizo - 150g
Onions - 2
Garlic Cloves - 2
Fresh Rosemary - 8g
Pearled Barley - 225ml
Cooked Chopped Tomato - 300g
Chicken Stock - 15ml
GOLDEN CHORIZO
Place a pot over medium heat with a drizzle of oil. When hot, fry the chopped chorizo until golden, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL BARLEY
Return the pot to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until softening, 4-5 minutes (shifting occasionally). Add the grated garlic, ½ the chopped rosemary, and the rinsed barley. Fry until fragrant, 1-2 minutes (shifting occasionally).
MAKE IT DELICIOUS
Pour in the cooked chopped tomato, the stock, and 1.4L of water. Bring to a boil, reduce the heat, and simmer until the barley is cooked through, 35-40 minutes (stirring occasionally as the water is absorbed and adding more only if required). Remove from the heat and season.
SIMPLE & SIMPLY FANTASTIC
Generously pile up the herby barley and top with the fried chorizo. Sprinkle over the remaining rosemary. Time to dine, Chef!
Sliced Pork Chorizo - 200g
Onions - 2
Garlic Cloves - 2
Fresh Rosemary - 10g
Pearled Barley - 300ml
Cooked Chopped Tomato - 400g
Chicken Stock - 20ml
Woolies Products in this dish
