🫙 From the Spice Rack
Harvest Hot Pot
8 oz Pearl barley 2 ts Sunflower oil 8 oz Shallots or onion 2 x Small leeks * 1 Large potato, diced 6 oz Carrots, sliced 6 oz Button mushrooms 2 ts Chopped fresh rosemary 2 ts Chop...
maineasy
Ingredients8 items
Ingredients
- 8ozpearl barley
- 2tsp sunflower oil
- 8ozshallots or onion
- 2small leeks *
- 1large potato, diced
- 6ozcarrots, sliced
- 6ozbutton mushrooms
- 2tsp chopped fresh rosemary
Directions
- 1
8 oz Pearl barley 2 ts Sunflower oil 8 oz Shallots or onion 2 x Small leeks * 1 Large potato, diced 6 oz Carrots, sliced 6 oz Button mushroo
- 2
Cover the barley with plenty of water
- 3
Bring to the boil, cover and simm for 30 - 40 minutes
- 4
Drain and reserve the stock
- 5
Heat the oil in a large pan and gently fry the shallots, leeks , potato, carrots and mushrooms for 8 - 10 minutes
- 6
Add the rosemary,thyme and cooked barley
- 7
Make the reserved stock upto 3/4 pint with water
- 8
Add to the barley and vegetables together with the yeast extract