Vegetable and barley dish

Recipe from: April 2010

Ingredients 13
Servings 1
Minutes 15 minutes


Serving Change
  • 1 small onion, sliced
  • 1 red pepper, sliced
  • Handful of mushrooms, sliced
  • A few beans, sliced
  • Small bunch of celery, finely chopped
  • Courgettes, sliced
  • Small bunch flat leaf parsley, chopped
  • 2 cups quick cooking barley
  • 2 cups stock
  • 3 Tbs olive oil
  • 3 garlic cloves, sliced
  • 1\2 teaspoon each : ground pepper, cumin, paprika and ground ginger
  • Fresh thyme


15 minutes
The amounts are not specific, but use any veg you like and you could very well add some meat or chicken if you so wished.

Heat the olive oil in a flat pan or large saucepan. Gently fry the onions until translucent then add the garlic, thyme and spices. Fry for a few minutes before adding the rest of the veggies. Fry these for about 5 minutes; you don’t want them too soft. Add the barley and mix through. Add the stock, cover lightly with some foil or a lid and cook for about 10 minutes. Season to taste.

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