Sunday, June 22, 2008

Autumn Barley Stew

Autumn Barley Stew
serves 10

200g/7oz pearl barley
1.8 litres/3pt vegetable stock
2 onions, chopped
3 potatoes, cut into chunks
1 large sweet potato, cut into chunks
450g/1lb Brussels sprouts
2 tablespoons tamari
1 teaspoon chopped fresh
flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried dill
3 tomatoes, chopped

• Put the barley and stock in large flameproof casserole dish, and bring to the boil.
• Add the remaining ingredients, except the tomatoes. Reduce the heat, cover and simmer for about 50 minutes.
• Add the tomatoes, and cook for a further 10 minutes until the tomatoes are soft. Serve hot.

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