Harvest Hot Pot Recipe
Ingredients
| Wheat grain | 8 Ounce | |
| Sunflower oil | 2 Teaspoon | |
| Shallots | 8 Ounce, peeled | |
| Leeks | 2 Small, trimmed | |
| Potato | 1 Large, diced | |
| Carrots | 6 Ounce, sliced | |
| Button mushrooms | 6 Ounce | |
| Rosemary | 2 Teaspoon, chopped | |
| Thyme | 2 Teaspoon, chopped | |
| Yeast | 1 Teaspoon |
Directions
1. Cover the wheat grain with plenty of water. Bring to the boil, cover and simmer for 30 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 wheat grain.
3. Make the reserved stock up to 3/4 pint (450ml) with water. Add to the wheat and vegetables together with the yeast extract. Bring to the boil, cover and simmer for 30 minutes. Serve hot.
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 wheat grain.
3. Make the reserved stock up to 3/4 pint (450ml) with water. Add to the wheat and vegetables together with the yeast extract. Bring to the boil, cover and simmer for 30 minutes. Serve hot.
Chef
