Sunday, June 22, 2008

Baked barley AndBroad Bean Casserole

Baked barley AndBroad Bean Casserole
serves 4

50g/2oz onion, minced
about 2 tablespoons vegetable oil
150g/5oz skinned cooked broad beans
100g/4oz cooked pearl barley
225ml/8fl oz soy milk
75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard
75ml/3fl oz clear honey
75ml/3fl oz tomato ketchup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chilli powder

• Sweat the onion in a little oil for a few minutes until soft and translucent.Using a slotted spoon, transfer to a large bowl and cool slightly.
• Once the onion is cool enough, add 1 tablespoon oil to the bowl together with all the other remaining ingredients. Mix together and leave to stand for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an oiled casserole dish, and bake for 40 minutes. Serve hot.

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