Possum’s Recipe Book

Pearl Barley and Hot Smoked Salmon Risotto with Garden Greens

Serves 2 – 4

2 pieces hot smoked salmon
olive oil
1 bunch spring onions - finely sliced
1 brown onion - finely chopped
1 stick celery - finely sliced
Fresh thyme - chopped
Fresh basil - chopped
100g pearl barley
500ml vegetable stock (or 1 vegetable stock cube and hot water)
Sea Salt
Black pepper
1 Packet of garden greens

Method
Pre-heat deep fry pan with a drizzle of oil and add spring onions, 
onions, celery, thyme and basil. 
Stir for a few minutes then add pearl barley and stock. 
Bring to boil then simmer until stock is reduced and pearl barley is cooked.
Season with salt and pepper.

Serve with wilted garden greens.