I loved the way the barley in has just a little bit more bite to it than rice risotto. The salty marinated feta is a delightful complement for the sweet tomatoes.
(4 fl oz) olive oil
celery stalks, diced
small shallots, diced
drained crushed tomatoes
Rinse the barley in cold water and allow to drain.
In a large skillet, melt the butter over medium heat and add 2 Tbsp. of the olive oil. Cook the celery, shallots and garlic for just about five minutes.
Next, add the barley, thyme, paprika, bay leaf, lemon peel, chile flakes, tomatoes, stock, drained crushed tomatoes and salt. Stir and bring the mixture to a simmer. Cook for about 40 minutes, or until the majority of the liquid is absorbed. Stir frequently as it cooks.