Barley Stew
1 onions, chopped (about 300g)
1 tablespoon olive oil
4 ribs celery, chopped (about 100g)
2 carrots, chopped (about 150g)
handful parsley, chopped (about 5g)
1 teaspoon Marigold vegetable Bouillon powder
1 teaspoon Vecon Vegetable Stock concentrate
100g pearl barley
1 litre water
Add oil to a large pot and saute onion, covered, over very low heat, until softened. Add carrots & celery and saute until they are also soft.
Add the barley and one litre of veggie stock (I started out with Marigold and then discovered the Vecon in the hoard - it needs to get used up!
Simmer over low heat until barley is cooked, about 35 minutes or more. Add the parsley in the last 10-15 minutes.
Serves 2.
Nutrition Data per serving
Calories (kcal) 316.7
Carbohydrate (g) 55.3
Protein (g) 8.5
Fat (g) 8.4
Fibre (g) 12.7
Posts
