Tasty and economical barley and mushroom casserole is filling enough to be a complete meal. Even meat-eaters will find this vegetarian dish a pleasant change.
ingredients
serves 6
3 large onions, sliced
350 g (3/4 lb) small mushrooms, sliced
2 green (bell) peppers, seeded and sliced
2 tablespoons vegetable oil
1 1/2 cups pearl barley
850 g (1 lb 14 oz) canned tomatoes
3/4 cup 3/4 cup chicken stock
2 teaspoons freshly chopped thyme
salt
freshly ground black pepper
2 tablespoons freshly chopped parsley
method
1. Heat oven to 180°C (350°F). Heat the oil in a frying-pan, add onions, cover and sweat.
2. Add the mushrooms to the pan and cook for a further 2 minutes, stirring occasionally.
3. Put the pearl barley in a casserole dish. Add the onions and mushrooms. Pour over the tomatoes, stock, green peppers and thyme. Season with salt and pepper and stir well.
4. Cover the dish and cook in the oven for 1 hour until the barley is just tender and most of the liquid is absorbed.
5. Just before serving, uncover and sprinkle over the chopped parsley.
