Step 1 Bring 4 cups (1 litre) stock to a low simmer in a saucepan. Step 2 In another saucepan over medium heat, melt 2 tablespoons butter and add 1 diced onion, 3 diced garlic cloves and 4 thinly sliced sage leaves. Step 3 Sauté until soft, then add 1 grated beetroot (beet) and 3 tablespoons red wine, and sauté for another minute or so. Step 4 Stir through ½ cup (100 g) barley, then pour in 1 cup (250 ml) hot stock, and salt and pepper to taste, then reduce the heat to low and stir until all the liquid is absorbed. Step 5 Keep adding the stock, 1 cup (250 ml) at a time, until completely absorbed. Step 6 Add ½ cup (35 g) grated parmesan and stir to just combine. Taste and add more salt and pepper if needed. Step 7 Divide among bowls and serve with chopped walnuts and extra parmasen on top.
