Sustainableswaps

Rice is a staple for over half the world’s population, but rising global temperatures and sea levels, along with changes in seasonal rain patterns, are all threatening rice farming. There are other sustainability problems, too. Conventionally grown, it requires a vast amount of water to produce, and paddy fields can also contribute to greenhouse gas emissions, as the microbes found in the flooded paddies produce methane. Growing rice also takes up space, which can have negative effects for wildlife habitats and deforestation. There are big companies and small producers who are trying to make rice production more sustainable by planting different varieties, using precision irrigation and allowing the fields to dry out during the growing season so the microbes cannot feed. You can find rice producers who practice this method and also try out some different grains. Naked or black barley, rye and UK-grown quinoa are excellent choices. If you want to read more about sustainable practices for rice, visit sustainablerice.org.

Mushroom barley ‘risotto’

Using pearl barley instead of rice to make risotto is ideal if you don’t fancy standing over the pan constantly stirring as it cooks – you’ll have great texture without the effort, plus it takes on lots of flavour. Mushrooms provide deep umami savouriness making them a great alternative to meat.

SERVES 4 PREP 20 mins COOK 1 hr 30 mins EASY V

20g dried porcini mushrooms
3 tbsp flavourless oil, such as
sunflower or vegetable
300g chestnut mushrooms, sliced
1 large onion, finely chopped
4 garlic cloves, crushed
4 thyme sprigs
2 tbsp butter
250g pearl barley

120ml white wine
800ml vegetable or beef stock
3 tbsp crème fraîche
40g parmesan or vegetarian
alternative, finely grated
½ lemon, juiced

1Put the dried mushrooms in a heatproof bowl, cover with 500ml boiled water and set aside to soak. Heat 2