This recipe makes use of beetroot tops, gorgeous winter greens
that are usually discarded. If you don't have beetroot tops, use
another winter green such as spinach or cavolo nero.
40 gmbutter1onion, finely chopped2garlic cloves, finely chopped180 gmpearl barley500 ml(2 cups) chicken stockLeavesand stems of 1 bunch beetroot, washed and finely chopped (reserve beetroot for another use)40 gm(¼ cup) dried currantsTo serve:finely grated parmesan
Heat butter in a large saucepan over medium-high heat, add onion and stir occasionally until tender (3-5 minutes). Add garlic stir to combine, add barley, stir again, then add stock and simmer covered until barley is tender (25 minutes), adding beetroot greens and currants in the last 5 minutes of cooking.