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Pearl barley with spinach and pork mince

Ingredients
3 tbsp extra virgin olive oil
1 small onion, finely chopped
150g/5oz pork mince Preparation time
200g/7oz pearl barley less than 30 mins
120g/4oz spinach, roughly chopped
glass white wine Cooking time
1 litre/1 pint vegetable stock
handful of flatleaf parsley, finely chopped 30 mins to 1 hour
salt and freshly ground black pepper
Serves
Serves 4
Method
1. Heat 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. This is a filling pork and spinach
orzotto - like a risotto, but with pearl
barley instead of rice.
2. Stir in the pearl barley and spinach and cook for a couple of minutes.

3. Add the white wine and allow to evaporate. By Antonio Carluccio and
Gennaro Contaldo
From Two Greedy Italians
4. Now gradually add the stock ladle by ladle, waiting until each ladleful
has been absorbed before you add the next. Continue until the pearl
barley is cooked, about 30 minutes.

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