Step 1
Bring 4 cups (1 litre) stock to a low simmer in a saucepan.
Step 2
In another saucepan over medium heat, melt 2 tablespoons butter and add 1 diced onion, 3 diced garlic cloves and 4 thinly sliced sage leaves.
Step 3
Sauté until soft, then add 1 grated beetroot (beet) and 3 tablespoons red wine, and sauté for another minute or so.
Step 4
Stir through ½ cup (100 g) barley, then pour in 1 cup (250 ml) hot stock, and salt and pepper to taste, then reduce the heat to low and stir until all the liquid is absorbed.
Step 5
Keep adding the stock, 1 cup (250 ml) at a time, until completely absorbed.
Step 6
Add ½ cup (35 g) grated parmesan and stir to just combine. Taste and add more salt and pepper if needed.
Step 7
Divide among bowls and serve with chopped walnuts and extra parmasen on top.
No products in the cart.