Harvest Hot Pot
Yield
6 servingsPrep
40 minCook
30 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pearl barley
|
|
| 2 | teaspoons |
sunflower oil
|
|
| 8 | ounces |
shallots
or onion |
|
| 2 | small |
leeks
trimmed, sliced |
*
|
| 1 | large |
potatoes
diced |
|
| 6 | ounces |
carrots
sliced |
|
| 6 | ounces |
mushrooms, button
|
|
| 2 | teaspoons |
rosemary leaves
fresh, chopped |
|
| 2 | teaspoons |
thyme
fresh, chopped |
*
|
| 1 | teaspoon |
yeast extract
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pearl barley
|
|
| 1E+1 | ml |
sunflower oil
|
|
| 231.2 | ml/g |
shallots
or onion |
|
| 2 | small |
leeks
trimmed, sliced |
*
|
| 1 | large |
potatoes
diced |
|
| 173.4 | ml/g |
carrots
sliced |
|
| 173.4 | ml/g |
mushrooms, button
|
|
| 1E+1 | ml |
rosemary leaves
fresh, chopped |
|
| 1E+1 | ml |
thyme
fresh, chopped |
*
|
| 5 | ml |
yeast extract
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cover the barley with plenty of water. Bring to the boil, cover and simmer for 30 to 40 minutes.
Drain and reserve the stock.
Heat the oil in a large pan and gently fry the shallots, leeks, potato, carrots and mushrooms for 8 to 10 minutes.
Add the rosemary, thyme and cooked barley.
Make the reserved stock up to ¾ pint with water.
Add to the barley and vegetables together with the yeast extract.
Bring to the boil, cover and simmer for 30 minutes.
Season to taste. Serve hot.
