| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
First, Taste |
1 |
servings |
INGREDIENTS
| 225 |
g |
Pearl barley |
| 1/2 |
|
Onion chopped |
| 600 |
ml |
Vegetable stock; up to 900 |
| 1 |
|
Red pepper; seeded and finely |
|
|
; diced |
| 75 |
g |
Frozen peas |
INSTRUCTIONS
Wash the barley and soak in cold water for 30 minutes. Drain and
place in a saucepan with the onion, vegetable stock and red pepper.
Bring to the boil and simmer gently for 30-35 minutes until the
barley is just tender. Add more liquid to the pan if necessary. Five
minutes before the end of the cooking time add the peas.
Blend to a smooth puree for babies or leave whole and season with
garlic, Roquefort cheese, herbs, salt and lots of freshly ground
black pepper for adults.
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