Pearl barley with stir fried sprouts

PREPARATION

1. Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to 180°C. Once the grid is in the EGG, place the Cast Iron Dutch Oven on top of it to heat. Meanwhile, peel the pumpkin and celeriac and cut them into blocks of about 1 cm. Coarsely chop the shiitake mushrooms. Peel the onion and garlic and chop finely.
2. Heat the sunflower oil in the Dutch Oven. Add the chopped ingredients and the pearl barley and fry for 5-8 minutes. Stir occasionally while frying and close the lid of the EGG after each action.
3. Deglaze with the vegetable stock, close the lid of the EGG and leave to simmer for 20-30 minutes until the pearl barley and the vegetables are cooked al dente. Stir regularly while cooking. Add a dash of water if the pan begins to contain too little moisture. Once the pearl barley and the vegetables are ready, almost all the moisture will have evaporated. While the pearl barley is cooking, skin and finely chop the sprouts. Remove the Dutch Oven from the EGG, stir in the crème fraîche and season with salt and pepper. Place the lid on the Dutch Oven so that the pearl barley stays warm while you prepare the sprouts.
4. Bring the temperature of the EGG to 250°C. Once that temperature has almost been reached, place the Stir-Fry & Paella Grill Pan on the grid to heat. Meanwhile, peel and finely chop the onion and garlic. Halve the chilli pepper lengthwise, remove the stem and seeds, and slice the flesh into thin strips.
5. Heat the sunflower oil in the Stir-Fry & Paella Grill Pan. Add the finely chopped sprouts, the onion, garlic and chilli pepper and stir fry them until the sprouts are cooked.
6. Remove the Stir-Fry & Paella Grill Pan from the grid. Season the stir-fried sprouts with salt and pepper, and serve on plates together with the pearl barley.