Prep 10 mins
Cook 35 mins
I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours.
- 1 1⁄2 liters vegetable stock
- 100 g pearl barley
- 1 leek, trimmed
- 2 celery ribs
- 2 large carrots, peeled
- 1 medium parsnip, peeled
- 5 tablespoons white wine
- 2 tablespoons tomato puree, sundried if possible
- 2 bay leaves
- 2 tablespoons parsley, chopped
- Put stock in a pan with the barley and gently boil for 10 minutes
- While barley is boiling finely chop the leek, celery, carrot and parsnip.
- Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
- Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
- serve with hot toast rubbed with a garlic clove or crusty bread.
I found it a bit plain, so I added a bunch of fresh lemon thyme, some paprika, cumin seeds (ground), and a bunch of fresh shiitake mushrooms. I also used regular barley, as pearl barley is processed. I had to cook it a lot longer, but it was yummy! Thanks for bringing barley back!
Nice recipe. I love barley, too; it has such a lovely flavour and texture. I didn't have any white wine (!) so I used sherry instead, and it came out fine. Oh, and I bunged in a load of pepper (black and white) to give it a bit of zing!