Barley with Chorizo & Tomatoes
220g (1 cup) pearl barley
1.5L (6 cups) boiling water
1 tbsp olive oil
2 (about 250g) chorizo, thinly sliced
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
1/2 tsp Paprika
1/2 tsp ground cumin
300g pkt baby brussels sprouts, quartered
60ml (1/4 cup) boiling water, extra
250g punnet baby roma tomatoes, halved
1/4 cup chopped fresh continental parsley
Flaked almonds, toasted, to serve
Bring the barley and water to the boil in a saucepan over medium heat. Reduce heat to medium-low. Simmer for 25 minutes or until just tender. Drain.
Meanwhile, heat the oil in a large frying pan over medium heat. Stir in the chorizo for 2-3 minutes or until browned. Transfer to a plate. Keep warm. Add the onion, garlic, paprika and cumin to the pan. Stir for 3 minutes or until the onion softens. Stir in the brussels sprouts for 3-4 minutes. Add the extra water. Cook, stirring, for 2 minutes or until water is absorbed and the brussels sprouts are just tender.
Stir in the barley and chorizo for 2 minutes or until heated through. Season. Stir in the tomato. Divide among bowls and sprinkle with parsley and almonds.
