Pearl barley, pork mince and saffron orzotto recipe

1. 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. 2

   Stir in the pearl barley and spinach and cook for a couple of minutes.

3. 3

   Add most of the stock (leaving some behind) and the saffron and give everything a good stir.

4. 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. 5

   Keep an eye on the water level - if it gets low before the grains are cooked, add the remaining stock.

6. 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. 7

   Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper.

8. 8

   Plate up and drizzle with a little extra virgin olive oil.

9. 9

   Serve immediately or allow to cool and portion up to keep in the freezer.

* Per serving · 4 servings · Values may vary.