| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 8 | oz | Pearl barley |
| 2 | ts | Sunflower oil |
| 8 | oz | Shallots or onion |
| 2 | x | Small leeks * |
| 1 | Large potato, diced | |
| 6 | oz | Carrots, sliced |
| 6 | oz | Button mushrooms |
| 2 | ts | Chopped fresh rosemary |
| 2 | ts | Chopped fresh thyme |
| 1 | ts | Yeast extract |
| 1 | Salt and pepper |
INSTRUCTIONS
* trimmed and sliced 1. Cover the barley with plenty of water. Bring to the boil, cover and simm for 30 - 40 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 barley. 3. Make the reserved stock upto 3/4 pint with water. Add to the barley and vegetables together with the yeast extract. Bring to the boil, cover and simmer for 30 minutes. Season to taste. Serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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