Harvest hot pot
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pearl barley |
| 2 | teaspoons | Sunflower oil |
| 8 | ounces | Shallots or onion |
| 2 | xes | Small leeks * |
| 1 | Large potato, diced | |
| 6 | ounces | Carrots, sliced |
| 6 | ounces | Button mushrooms |
| 2 | teaspoons | Chopped fresh rosemary |
| 2 | teaspoons | Chopped fresh thyme |
| 1 | teaspoon | Yeast extract |
| 1 | Salt and pepper | |
Directions
* 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 ¾ 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.