eCook Meal
Chorizo & Rosemary Barley
with a flavourful tomato sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R46.49
for 4 servings · R11.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Pearled Barley
- Sliced Pork Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chorizo & Rosemary Barley?
The preparation time for Chorizo & Rosemary Barley with a flavourful tomato sauce is between 20 and 35 minutes.
What is the total time required to make Chorizo & Rosemary Barley with a flavourful tomato sauce?
The total time required to make Chorizo & Rosemary Barley with a flavourful tomato sauce is between 35 and 50 minutes.
How many servings does Chorizo & Rosemary Barley provide?
4 servings
What are the main ingredients in Chorizo & Rosemary Barley?
Chicken, Chicken Stock, Garlic, Onion, Pearled Barley, Pork Chorizo, Rosemary, Tomato
What is the nutritional information of Chorizo & Rosemary Barley?
Calories: 511, Carbs: 74 grams, Fat: grams, Protein: 24.2 grams, Sugar: 8.4 grams, Salt: 1306 grams
How do I prepare Chorizo & Rosemary Barley?
SIMPLE & SIMPLY FANTASTIC: Generously pile up the herby barley and top with the fried chorizo. Sprinkle over the remaining rosemary. Time to dine, Chef! 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. 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). 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.
What should be prepared from my kitchen to make Chorizo & Rosemary Barley?
Chicken, Chicken Stock, Garlic, Onion, Pearled Barley, Pork Chorizo, Rosemary, Tomato
How many calories does Chorizo & Rosemary Barley have?
511 calories
How much fat content does Chorizo & Rosemary Barley have?
grams