Barley Vegetable Casserole
Serving Size / Yield
4 servings
Ingredients
- 2/3 C. pearl barley, soaked overnight in cold water
- 2 C. water
- 1 chicken bouillon cube
- 2 Tbs. oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 carrots, diced
- 2 celery branches, chopped
- 1 C. peas
- 2 Tbs. tomato paste
- salt
- pepper
Directions
Bring the soaked barley to a boil and simmer for 1 hour in the water with a chicken bouillon cube dissolved in it. Remove the barley and keep the liquid. In a skillet, heat the oil and saute the onion, garlic, carrots, celery and peas gently for 8 minutes. Add the tomato paste and cook for 1 minute. Add the stock from the cooked barley and simmer for 20 minutes until the vegetables are tender and the liquid has almost evaporated. Reheat the barley with the vegetables and serve hot.
