You will need
1 x pack 8 large pork sausages
1 x 500g bunch of carrots
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack flat leaf parsley
1 x 500g pack pearl barley
1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 vegetable stock cube
1 x 500g bunch of carrots
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack flat leaf parsley
1 x 500g pack pearl barley
1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 vegetable stock cube
Method
Heat 1⁄2 tablespoon olive oil in a heatproof medium casserole dish and add the onion and the garlic. Fry for 2 minutes until softened, then add 200g pearl barley. Make up 1.2 litres hot vegetable stock using 1 stock cube and add 800ml to the pan. Reduce to a low heat and simmer for 25 minutes, stirring occasionally.
Meanwhile, heat the remaining olive oil in a frying pan and fry the large pork sausages for 12–15 minutes until brown and cooked through.
Trim the carrots, removing the green tops, scrub clean and chop each one into 3 segments. Add to the pearl barley mixture along with the chopped tomatoes with basil & oregano and the remaining 400ml stock. Cook for 20 minutes or until the carrots and pearl barley are tender.
Cut the sausages in half and add to the pot with 2 tablespoons finely chopped flat leaf parsley. Stir to combine, garnish with a little extra parsley, then serve.
Heat 1⁄2 tablespoon olive oil in a heatproof medium casserole dish and add the onion and the garlic. Fry for 2 minutes until softened, then add 200g pearl barley. Make up 1.2 litres hot vegetable stock using 1 stock cube and add 800ml to the pan. Reduce to a low heat and simmer for 25 minutes, stirring occasionally.
Meanwhile, heat the remaining olive oil in a frying pan and fry the large pork sausages for 12–15 minutes until brown and cooked through.
Trim the carrots, removing the green tops, scrub clean and chop each one into 3 segments. Add to the pearl barley mixture along with the chopped tomatoes with basil & oregano and the remaining 400ml stock. Cook for 20 minutes or until the carrots and pearl barley are tender.
Cut the sausages in half and add to the pot with 2 tablespoons finely chopped flat leaf parsley. Stir to combine, garnish with a little extra parsley, then serve.
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