Ingredients

  •  350g Pearl Barley (soaked overnight in cold water)
  • 1 Leek, roughly chopped
  • 1 tbsp vegetable concentrate or chicken stock
  • 900g water
  • 100g white wine
  • Sea salt and cracked black pepper to taste
  • 50g Parmesan Cheese cubed
  • 20g Olive Oil
  • Bunch of Asparagus cut into 2cm stalks
  • Olives pitted
  • 100g Baby Spinach

Method

  • Grate Parmesan for 15 secs, spd 9. Set aside.
  • Place leek in bowl and chop for 5 secs , spd 5.
  • Add oil and cook for 3 minutes at 100ºc on speed 2.
  • Add wine and barley. Saute for 3 minutes at 100ºc on Reverse, speed 1.5.
  • Add stock and water, cook for 25 minutes at 100ºc on Reverse, speed 1.5.
  • In last 5 minutes add asparagus and olives.
  • Place into Thermoserve, add baby spinach and parmesan.
  • Stir through and leave to absorb for 5 minutes before serving.

Source: by Kim Smith, Thermomix Consultant