ingredients
directions
Preheat grill to high.
Brush mushrooms and apple slices with oil and grill on high for about 8-10 minutes, turning to ensure even grilling. Remove and cool slightly. Chop coarsely and reserve for barley.
In a medium pot heat butter and sauté shallots for about 10 minutes, or until caramelized. Add, lemon zest and pancetta. Sauté for a further 3 minutes or until pancetta is browned. Add the garlic and sauté for 2 minutes or until soft. Add the lemon juice, barley and thyme, reserved apples, mushrooms and currants. Stir well. Add the stock and bring to a boil, uncovered. Season with salt and pepper.
Reduce to low heat and cover. Simmer for about 25 minutes or until barley is tender but still has a bite. Let stand 10 minutes or until barley has absorbed most of the liquid. Adjust seasoning.