Chop and fry an Onion and a Red Pepper gently in some Olive Oil (both are best chopped into quite small pieces, around 5mm square maybe?!)
When the Onion is soft and golden – add some garlic for a few minutes
Add 200g of Pearl Barley to the pan, and stir to coat in the Olive Oil (add a dash if you need to)
Add a glass of Vermouth (or White Wine) to the pan, and cook off the alcohol
Add 600ml of stock and simmer with the lid on for 20 – 30 minutes
The Orzotto is cooked when it still has a little bite, but tastes cooked; al dente (you can add liquid half way through cooking and give it a stir if it’s looking dry at all; alternatively cook off any extra liquid if you need to – it should look like Risotto, moist but not too wet!)
This is great served with a Steak, cooked rare and sliced thinly… also a Rocket Salad, or a Spinach Salad…