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Barley Vegetable Casserole

creative.chef's picture
Ingredients
  Pearl barley 5 Ounce, soaked overnight in cold water (150 Gram Or 2/3 Cup)
  Water 1 Pint (500 Milliliters Or 2 1/2 Cups)
  Chicken 1
  Oil 1 Fluid Ounce (25 Milliliters Or 1/8 Cup)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), chopped
  Carrots 2 , finely diced
  Celery stick 2 , chopped
  Peas 1⁄4 Pound (100 Grams Or 1 Cup)
  Tomato paste 1 Ounce (25 Grams / 2 Tablespoons)
  Salt To Taste
  Pepper To Taste
Directions

1 Bring the soaked barley to the boil and simmer for 1 hour in the water with a chicken stock cube dissolved in it.
Remove the bar ley, and keep the liquid.
2 In a frying pan (skillet), heat the oil and fry the onion, garlic carrots, celery, and peas gently for 8 minutes.
3 Add the tomato concentrate (paste) and cook for 1 minute.
Add the stock from the cooked barley and simmer for 20 minutes until the vegetables are tender and the liquid has almost evaporated.
4 Reheat the barley with the vegetables and serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Vegetable
Servings: 
4

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