Barley is the most filling grain in this cupboard and the slowest. Forty minutes of simmering, which is why this is marked pantry rather than trip. On mains gas it is nothing; on a canister it is most of an evening’s fuel.
- Cover the dried mushrooms with 900 ml of just-boiled water. Fifteen minutes. Lift them out, squeeze, slice. Keep the liquid, leaving the gritty last centimetre behind.
- Oil in the pan, dried onion three minutes, garlic and herbs twenty seconds.
- Barley in, stirred through the fat for a minute so every grain is coated: this is what stops it turning to porridge.
- Mushroom liquid in with the sliced mushrooms. Simmer, lid on, 35 to 40 minutes, stirring occasionally, until the barley is tender but still has bite and the liquid has gone.
- Salt, pepper, lemon juice and a thread of oil off the heat.
Barley absorbs far more liquid than rice and keeps absorbing as it stands. If it looks dry before it is tender, add hot water: there is no penalty for it.
Serves 4.