Harvest Hot Pot
Ingredients| 8 oz pearl barley 2 tsp sunflower oil 8 oz shallots or onion 2 small leeks * 1 large potato, diced 6 oz carrots, sliced 6 oz button mushrooms 2 tsp chopped fresh rosemary 2 tsp chopped fresh thyme 1 tsp yeast extract 1 salt and pepper |
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* 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.
Servings:
6
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