Barley and shredded greens 'risotto'

I have discovered that shredded brussel sprouts are an excellent substitute for cabbage. Far less wastage for the solitary cook. And shredded and lightly cooked sprouts are great.

Now, for those of you who have started gagging and feel that you would rather nibble on Jabba the Hut's big toe nail than eat a sprout, I urge (oh sorry, wrong word) implore (is that better?) you to think again.

A shredded and lightly cooked sprout is a totally different thing to an over-boiled, yellow stinky ball that more resembles Jabba the Hut's.... WELL ANYWAY.

Give this recipe a bash, either on its own or along side a couple of roasted chicken thighs and let me know what you think.  It is simple but really rather good.

You will need

1 shallot, finely chopped
1 garlic clove, finely sliced
3 tablespoons of pearl barley
4-5 brussel sprouts, stalk nub (the bit your Mum made you put a cross in when you were young) removed, cut in half vertically and then finely shredded
A handful of chopped flat leaf parley
400 mls of vegetable or chicken stock
A glug of white wine
Freshly grated parmesan (optional)
Freshly ground black pepper
Olive oil and a knob of butter

Method

Fry the shallot and the garlic gently in a little oil and a knob of butter until soft.  Add a glug of wine and the pearl barley and turn up the heat a bit.

Bubble away until the wine is almost gone then add the stock.  Simmer for about twenty minutes then taste.  You want it cooked but still retaining a bit of bite.  You might need another 5 minutes and a splash more water from the kettle if things are looking dry.

Now add the sprouts, the parsely and lots of black pepper and simmer for another minute or so.  Stir in the cheese if using (it is not essential) and you are done.