Barley Vegetable Casserole Recipe
Ingredients
| Barley | 2/3 Cup (16 tbs) | |
| Vegetable stock | 2 1/2 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Onion | 1 , chopped | |
| Celery stick | 2 , chopped | |
| 2 carrots, finely diced | ||
| Tomato Paste | 2 Tablespoon | |
| Frozen peas | 1 Cup (16 tbs) | |
Directions
Soak barley overnight in stock.
Bring to the boil and simmer for 1 hour.
Drain barley and reserve liquid.
Heat oil and saute garlic, onion, celery and carrots for 8 minutes, stirring occasionally to prevent them from browning.
Add tomato paste and cook for 1 minute, then add barley, stock and peas.
Simmer for 20 minutes, until vegetables are tender and liquid has almost evaporated.
Add barley and reheat.
Bring to the boil and simmer for 1 hour.
Drain barley and reserve liquid.
Heat oil and saute garlic, onion, celery and carrots for 8 minutes, stirring occasionally to prevent them from browning.
Add tomato paste and cook for 1 minute, then add barley, stock and peas.
Simmer for 20 minutes, until vegetables are tender and liquid has almost evaporated.
Add barley and reheat.
Chef
