- Prep time 20 minutes
- Total time 55 minutes
- Portion size 5 servings
Ingredients
Method
In saucepan, heat chicken broth over low heat; keep warm. In large saucepan, melt 1 tbsp of the butter and olive oil over medium heat; cook barley, leeks and garlic, stirring occasionally, for 10 minutes. Add wine; cook, stirring constantly, until no liquid remains. Pour in reserved broth; bring to boil, stirring. Reduce heat; cover and cook until all liquid is absorbed and barley is tender but firm, about 25 minutes.
Meanwhile, in small saucepan of boiling salted water, blanch peas for 2 minutes. Drain; refresh under cold running water. Drain again.
Remove barley from heat; stir in peas, manchego, yuzu juice, parsley and remaining butter. Season with salt and pepper. Sprinkle with parsley.
Did You Know?
Native to China, yuzu is a citrus fruit with a fresh and vibrant flavour that’s similar to that of a tangerine. Look for it in Asian grocery stores or online.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 4 g
- Sodium 450 mg
- Sugars 6 g
- Protein 12 g
- Calories 425
- Total fat 24 g
- Cholesterol 40 mg
- Saturated fat 11 g
- Total carbohydrate 40 g
