* trimmed and sliced 1. Cover the barley with plenty of water. Bring to the boil, cover and simm for 30 - 40 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 barley. 3. Make the reserved stock upto 3/4 pint with water. Add to the barley and vegetables together with the yeast extract. Bring to the boil, cover and simmer for 30 minutes. Season to taste. Serve hot
2 Chopped fresh rosemary
3 Chopped fresh thyme
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 149.9mg7%
- Total Carbohydrate 119.6g40%
- Dietary Fiber 24.6g99%
- Sugars 22.8g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
barley, boiling, button, carrots, diced, extract, frying, harvest, hot, international, leeks, mushrooms, oil, onion, pearl, pepper, pot, potato, shallots, side-dish