several months ago i went through all my kitchen cupboards, clearing away out of date products and making a note of the many things that were duplicated or needed stocking up on.
one of the items which i had a plentiful supply of was farro and the barley that i bought when i couldn’t find farro itself. this wholegrain is perfect autumnal food and i’ve been enjoying experimenting with this. adding a handful to soups and stews in an easy way to use it and last year i tried using it instead of arborio rice in a sausage risotto.
it was to risotto that i returned most recently intrigued by a recipe from ross dobson which called for the barley to be cooked in a stock flavoured with soy sauce.