HARVEST HOT POT
Shared by: Second Banana on 7/17/2016
Prep Time 50 Minutes
Process Time 30 Minutes
Overall Time 1 Hour 20 Minutes
Course Main Dish
Preparation Style Stove Top
|This recipe serves 6|
8 ounces Pearl barley, uncooked
2 teaspoons Sunflower oil
8 ounces chopped Shallots
3 ea Leeks
1 ea diced Potato
6 ounces Mushrooms
2 teaspoons Rosemary, fresh
2 teaspoons chopped Thyme, fresh
1 teaspoon Yeast extract
1 pinch Salt
1 pinch Black pepper, ground
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Clean, trim and slice the leeks.
Put the barley in a pot and cover with plenty of water. Bring to a boil, cover and simmer for 30 - 40 minutes. Drain and reserve the stock.
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.
Make the reserved stock up to 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 with salt and pepper to taste. Serve hot.