Having recently seen barley on an episode of "Good Eats," I'd been inspired yesterday to give it a go as a side-dish for supper. St. Alton had recommended baking hulled barley in the oven with cooking liquid and a tight lid, but I took it a step further, having been influenced by the short quantity of vessels in which to store the chicken stock I'd just made. This is both dead easy and quite tasty, and a change from regular risotto.

Baked Barley Risotto

c/200 g dry hulled barley
2 c/450 mL chicken stock
knob of butter
about a teaspoon kosher salt

Stir all together in a 1.5 qt casserole, and cover tightly with foil. Bake for an hour at 375ºF/190ºC, then fluff with a fork.