Ingredients portion 8
Pearl grits 450 g
Butter 50 g
Olive oil 2 tablespoons
Cinnamon ¼ teaspoon
Ground black pepper ¼ teaspoon
Parsley 70 g
Cooking instructions 35 minutes
1 Boil the barley in salted water until soft.
2 Meanwhile, melt the butter in a heavy-bottomed saucepan – leave it on a low heat until it starts to brown and has a distinct nutty smell. This will take about five minutes. Then take the saucepan off the heat and add the olive oil, cinnamon and pepper.
3 Put the cooked pearl barley in a colander, drain off the excess water and return it to the pan. Pour in the cinnamon oil and add the finely chopped parsley. Stir and salt to taste.
Tip for the recipe French chef’s butter is called beurre noisette, meaning ‘nut butter’; it does have a nutty flavour, even though it consists of butter alone. It can be used on its own as a sauce for vegetables, pasta or cereals, for example.
