Barley Vegetable Casserole
|Pearl barley||4 Ounce (125 Gram)|
|Vegetable stock||600 Milliliter (1 Pint)|
|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)|
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.