Barley And Olive Casserole
|Barley||6 1⁄2 Ounce (1 Cup / 200 Gram)|
|Vegetable oil||2 Tablespoon|
|Canned tomatoes||14 Ounce, undrained and mashed (440 Gram)|
|Dry white wine||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Tomato paste||3 Tablespoon|
|Onion||1 Large, chopped|
|Stuffed green olives||12 , halved|
1. Place barley in a large bowl, cover with water and set aside to soak for 2 hours. Drain well and set aside.
2. Heat oil in a large frying pan, add barley and cook over a medium heat, stirring constantly, for 10 minutes.
3. Add tomatoes, wine and tomato paste (puree) to pan, bring to simmering and simmer for 20 minutes. Add onion and cook for 5 minutes longer. Stir in olives and serve immediately.