Donnie46
Slow but sure....
Serves 4
Prep time - 20 mins
Cooking time - 1 Hour 15 mins
Syn free on GREEN
Ingredients:-
100g/4oz Pearl barley
1 Onion, peeled
2 Carrots, peeled
4 Celery sticks
1 Garlic clove
Fry light for spraying
1 Bay leaf
1 x 400g/14oz can chopped tomatoes
1 litre/1 3/4 pints chicken stock made from bovril
1 tbsp artificial sweetener
4 tbsp chopped flat-leaf parsley
salt and freshly ground pepper
Method:-
Place the barley in a large pan of slightly salted water and bring to the boil.
Reduce the heat to a medium and cook for 35-40 minutes. Drain and set aside.
Meanwhile, finely dice the onion, carrot, celery and finely chop the garlic.
Spray a non-stick saucepan with fry light and place over a medium heat.
Add the onion, carrots, celery, garlic and bay leaf and stir and cook for 6-8 minutes.
Stir in the tomatoes, stock and sweetener and bring to the boil.
Add the drained barley and cook gently for 25-30 minutes.
Stir in the chopped parsley, and season well.
Prep time - 20 mins
Cooking time - 1 Hour 15 mins
Syn free on GREEN
Ingredients:-
100g/4oz Pearl barley
1 Onion, peeled
2 Carrots, peeled
4 Celery sticks
1 Garlic clove
Fry light for spraying
1 Bay leaf
1 x 400g/14oz can chopped tomatoes
1 litre/1 3/4 pints chicken stock made from bovril
1 tbsp artificial sweetener
4 tbsp chopped flat-leaf parsley
salt and freshly ground pepper
Method:-
Place the barley in a large pan of slightly salted water and bring to the boil.
Reduce the heat to a medium and cook for 35-40 minutes. Drain and set aside.
Meanwhile, finely dice the onion, carrot, celery and finely chop the garlic.
Spray a non-stick saucepan with fry light and place over a medium heat.
Add the onion, carrots, celery, garlic and bay leaf and stir and cook for 6-8 minutes.
Stir in the tomatoes, stock and sweetener and bring to the boil.
Add the drained barley and cook gently for 25-30 minutes.
Stir in the chopped parsley, and season well.
