I absolutely love barley and have no idea why I don't cook with it more often. This is a greatly adapted recipe from the latest tesco magazine. It's one of those recipes you can use whatever you like. Originally it called for all root veg like turnip parsnip and swede as well as spinach and peas. I replaced the peas with flageolet beans for added protein and the veg with just what I had in the house and felt like. I definitely would have added some baby spinach stirred in at the end until just wilted for colour and nutrients, but didn't have any.
• This time I used 1 Knorr Vegetable Stock Pot and feel it's the best but just use whatever cube or bouillon powder you like.
• I have made this with both flageolet and red kidney and both work well as would any other mild flavoured bean. Flageolet is probably my favourite.
• I have used white onions, red onions and a combination of both.
Wash the barley really well and drain. Bring a large pot of salted water to the boil, add the barley give it a good stir, cover and reduce to a simmer for 1 hour. Give it a stir now and again.
When there is 10 minutes left for the barley heat the olive oil in a large saucepan then add the onion, carrots, potatoes, celery, bay leaves and a few grinds of black pepper. Fry gently for 5 minutes.
Stir in the garlic then add the stock and stir well. Bring to a boil, cover and cook for 5 minutes. Drain the barley then add to the pot with the beans, zucchini and parsley. Bring back to the boil, cover and cook for 10 minutes, reducing to low heat with 5 minutes left. Give it a stir now and again. Check that the potatoes are now cooked, taste and season as need be.
Thank you! I'll be making this this afternoon - yum. I think your blog is absolutely brilliant, by the way.