Celtic Rice

Ingredients

• 150 g of boiled barley
• 200 g of rice
• 200 g of chopped bacon
• 1 onion
• 200 g of speck
• 200 ml of olive oil
• 1 liter of meat broth
• salt and pepper to taste
• 100 g of grated sheep cheese
• 100 g of carrot
• 100 g of potato

Method

1. In a pot, cook the boiled barley in salted water for 10 minutes, then drain and let it cool.
2. Boil the carrot and potato, then cut them into cubes.
3. In a pan, sauté the bacon and onion for 5 minutes, then add the speck and cook for another 2 minutes.
4. Add the rice and stir for 2 minutes, then add the meat broth and boiled barley.
5. Cook over medium heat for 20 minutes, adding broth occasionally as needed, until the rice is al dente.
6. Add the carrot and potato, stir, and cook for another 5 minutes.
7. Add the sheep cheese and stir well.
8. Serve the Arroz de Cevada hot in a bowl.