Carrot & Barley Stew
Mmm, nice autumnal gloop
Serving 2-3
1 large leek, sliced
3 carrots, thickly sliced
2-3 cloves garlic, chopped
6oz button mushrooms, whole
1-2 tbls olive oil
400g tin tomatoes
½ mug pearl barley
1 tsp dried herbs: thyme/basil/parsley
soy sauce & pepper
Fry the leeks, carrot and garlic in oil for five minutes. Add mushrooms. After a minute or two, add barley, herbys and pepper. After a further minute, add tomatoes, soy sauce and 1-2 mugs water.
Cover and simmer for 1 hour, stirring occasionally, til the barley is cooked. Add more water if necessary. It should be a fairly thick consistency when finished.
Serve with salt and pepper, and some fresh herbs if you have any.
Good with jacket potato or Garlic Bread