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Barley Vegetable Casserole

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Ingredients
  Pearl barley 4 Ounce (125 Gram)
  Vegetable stock 600 Milliliter (1 Pint)
  Oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Onion 1 , chopped
  Celery stick 2 , chopped
  Carrots 2 , diced
  Tomato paste 2 Tablespoon
  Frozen peas 4 Ounce (125 Gram)
Directions

Soak barley overnight in stock.
Bring to the boil and simmer for 1 hour.
Drain barley and reserve liquid.
Heat oil and saute garlic, onion, celery and carrots for 8 minutes, stirring occasionally to prevent them from browning.
Add tomato paste and cook for 1 minute, then add barley, stock and peas.
Simmer for 20 minutes, until vegetables are tender and liquid has almost evaporated.
Add barley and reheat.

Recipe Summary

Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Barley

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