Pearl Barley & Root Vegetable Stew

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 swede or parsnip, diced
• 2 cloves garlic, crushed
• 150g pearl barley, rinsed
• 1.2 litres vegetable stock
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and swede or parsnip and cook for 8 minutes until starting to soften.
2. Add the garlic and cook for 1 minute.
3. Stir in the pearl barley, stock, thyme, and bay leaf.
4. Bring to a boil, then reduce the heat and simmer uncovered for 30-35 minutes, stirring occasionally, until the barley is tender and the stew has thickened.
5. Remove the bay leaf, season with salt and pepper, and serve.