La Villa delle Sorelle

Barley Stew

from the book "Cooking Light Annual Recipes 2004" Prepared by Gwenhwyfar Dinas Emrys
Served at Seashire's 26th Anniversary
May 2008

1 ½ tsp olive oil
1 ½ cups chopped onions
1 cup thinly sliced carrot
½ cup pearl barley
4 ¾ cups beef stock
1/3 cup finely chopped celery
½ tsp salt
½ tsp thyme

Heat the oil in a large skillet and add onion, carrot and mushrooms, sautéing for 7 min or until brown. Add the pearl barley and sauté for 2 more min. Add stock, celery and salt and bring to a boil. Cover and reduce heat and simmer for 20 minutes. Add thyme and cook for 5 more min.

Serves 4

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