Barley and vegetable hotpot
May 29th 2008 10:36
Makes for 2
Ingredients:
1 cup (200g) pearl barley
˝ pumpkin, chopped into pieces
2 medium carrots, chopped
2 trimmed sticks celery, chopped
5-6 large fresh button mushrooms, sliced
1 large red capsicum, chopped
Stock:
1 cube vegetable stock
4 saffron threads
4-5 cups water
Seasoning:
Olive oil
2 cloves garlic, crushed
1 large brown onion, chopped
Parsley, chopped
Walnuts
Salt and pepper to taste
1. Prepare the vegetable stock in advance by boiling water, stock cube and saffron threads for 30 mins. Allow to cool.
2. Add oil to a large pot.
3. Add onion, garlic and pumpkin. Fry for 3-4 mins until pumpkin starts to turn glossy.
4. Add the pearl barley and coat well with the pumpkin, garlic and onions. Fry for about 2-3 mins until barley starts to turn transparent.
5. Add 2 large ladles of stock liquid and cover. Allow the barley and pumpkin to soften for about 10-12 mins.
5. Remove cover and mix in the remaining vegetables to the pot and salt. Add another 2 ladles of stock liquid and cover. Allow the ingredients to cook until there is hardly any liquid remaining in the pot.
6. Keep adding 2-3 ladles of liquid at a time, like you would for risotto until the barley is cooked and soft. This should take no more than 20 minutes.
7. Serve topped walnuts, pine nuts and pepper.
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