Roughly 1 litre Chicken stock
2 courgettes, diced
2 onions, diced
1 cup of pearl barley
1/4 tsp salt
1 cup of medium sized prawns
1oz parmesan, grated
black pepper to taste.
1. Bring stock to a simmer in a medium saucepan; keep warm.
2. Heat fry light in a large non-stick frying pan over medium-high heat. Add courgette and onion; sauté 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly.
3. Stir in 1 ladle of stock; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in 1/2 ladle of stock and salt. Add remaining stock, 1/2 ladle at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add prawns; cook 4 minutes. Stir in cheese and pepper.
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