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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours. Ingredients:
1 1/2 liters vegetable stock |
100 g pearl barley |
1 leek, trimmed |
2 celery ribs |
2 large carrots, peeled |
1 medium parsnip, peeled |
5 tablespoons white wine |
2 tablespoons tomato puree, sundried if possible |
2 bay leaves |
2 tablespoons parsley, chopped |
Directions:
1. Put stock in a pan with the barley and gently boil for 10 minutes
2. While barley is boiling finely chop the leek, celery, carrot and parsnip.
3. Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
4. Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
5. serve with hot toast rubbed with a garlic clove or crusty bread.
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