Name: Barley hot pot
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (200g) pearl barley; 4 cup (1 litre) chicken stock; 2 teaspoon oil; 2 onions, finely chopped; 2 carrots, diced; 2 zucchini, diced; 1 red capsicum, finely diced; 2 clove garlic, crushed; 1/4 cup chopped parsley; 1/2 cup (40g) shaved parmesan, to serve

Ingredients

1 cup (200g) pearl barley

4 cup (1 litre) chicken stock

2 teaspoon oil

2 onions, finely chopped

2 carrots, diced

2 zucchini, diced

1 red capsicum, finely diced

2 clove garlic, crushed

1/4 cup chopped parsley

1/2 cup (40g) shaved parmesan, to serve

Method

1.Place barley in a large saucepan and cover with stock and 3 cups water. Bring to boil, cover and reduce heat to low. Simmer for 30 minutes, until tender. Drain and set aside.

2.Meanwhile, heat oil in large frying pan on medium. Cook onion and carrot for 5 minutes, until tender. Add zucchini, capsicum and garlic and stir in barley, season to taste and heat through for 2 minutes.

3.Stir through parsley. Serve topped with shaved parmesan.

Women's Weekly Food