Janice’s New Orleans-Style Barley

Savoury and hot, this is delicious enough to dispel any nasty childhood memories of boring barley. The first time I prepared it I nibbled and nibbled until I had eaten my share long before my dinner guests arrived. The dish gets its warmth from dried red chillies, and is perfumed with woodsy mushrooms and thyme; it’s a Cajun treatment of an old Eastern European dish. Serve with a simple roast or a satisfying vegetarian dish.