BARLEY BROTH

Barley Broth image

I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours.

Provided by PinkCherryBlossom

Categories Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 liters vegetable stock
100 g pearl barley
1 leek, trimmed
2 celery ribs
2 large carrots, peeled
1 medium parsnip, peeled
5 tablespoons white wine
2 tablespoons tomato puree, sundried if possible
2 bay leaves
2 tablespoons parsley, chopped

Steps:

Put stock in a pan with the barley and gently boil for 10 minutes
While barley is boiling finely chop the leek, celery, carrot and parsnip.
Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
serve with hot toast rubbed with a garlic clove or crusty bread.

Nutrition Facts : Calories 138.1, Fat 0.5, SaturatedFat 0.1, Sodium 51.7, Carbohydrate 27.9, Fiber 5.8, Sugar 3.7, Protein 3.5

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