Finely dice the Onion and the Carrot and gently fry in a little Olive Oil for 10 minutes or until they are soft and sweet – stir them a lot in this time and add a Bay Leaf or two, and a sprig of Thyme if you have some
Add a dash of extra Oil, and then stir in a couple of crushed cloves of Garlic. Cook for a minute and then add a big glug of White Wine. Cook for a few minutes until the alcohol has reduced a little and then add the mug of Pearl Barley (for 2 people – use more if you’re serving more people as a main)
Add enough Veg or Chicken Stock to more than cover the Pearl Barley and simmer for 30 minutes or so with the lid on. Top up the liquid during cooking if you need to
After half an hour, check the Pearl Barley – which should be cooked but with a little bite still… it might need longer
Season to taste and add the washed Brussel Sprouts just before serving – cook them for just a few minutes so they don’t go too cabbage-ey…
Chop some fresh Chives (or Parsley) to stir in at the last moment (so they retain their green) just before serving
Enjoy!