| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 30 |
ml |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Bay leaf |
| 50 |
g |
Mushrooms; quartered |
| 1 |
ts |
Thyme |
| 1 |
ts |
Basil |
| 30 |
ml |
Tamari |
| 1 |
|
Potato diced |
| 2 |
|
Carrots; sliced |
| 1/2 |
|
Swede; diced |
| 50 |
g |
Pearl barley; (soaked in water for |
|
|
; 1 hour) |
| 1 1/3 |
l |
Vegetable stock |
|
|
Salt & freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil, add the onion and saut. gentle, add the garlic and
the bay leaf, and continue cooking for 3 minutes.
2. Add the mushrooms, thyme, basil and tamari and cook gently for a
further 3 minutes. Add the remaining vegetables, barley and stock.
Cover and simmer for about 30-40 minutes. Season and serve with hunks
of crusty wholemeal bread.
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