Harvest Hot Pot
|Wheat grain||8 Ounce (250g)|
|Sunflower oil||2 Teaspoon (10ml)|
|Shallots||8 Ounce, peeled (250g)|
|Leeks||2 Small, trimmed and sliced|
|Potato||1 Large, diced|
|Carrots||6 Ounce, sliced (175g)|
|Button mushrooms||6 Ounce (175g)|
|Chopped fresh rosemary||2 Teaspoon (10ml)|
|Chopped fresh thyme||2 Teaspoon (10ml)|
|Yeast extract||1 Teaspoon (5ml)|
1. Cover the wheat grain with plenty of water. Bring to the boil, cover and simmer for 30 minutes. Drain and reserve the stock.
2. Heat the oil in a large pan and gently fry the shallots, leeks, potato, carrots and mushrooms for 8-10 minutes. Add the rosemary, thyme and cooked wheat grain.
3. Make the reserved stock up to 3/4 pint (450ml) with water. Add to the wheat and vegetables together with the yeast extract. Bring to the boil, cover and simmer for 30 minutes. Serve hot.