Recipe

Veg Packed Barley

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Veg Packed Barley

Barley topped with a delicious hand-made tomato sauce infused with herbs and kale.




Ingredients to serve 2

  • ¾ cup x barley – rinse
  • ½ x onion – peel & chop finely
  • ½ x carrot – trim ends, peel & grate coarsely
  • 1 stick x celery – dice (½ cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tsp x mixed herbs
  • ½ sachet x tomato paste
  • 2 x tomatoes – grate coarsely (reserving the liquid)
  • 50g x kale – remove stalks & tear leaves
  • . x olive oil (from your pantry)
  • . x salt & pepper (from your pantry)

Ingredients to serve 4

  • 1½ cups x barley – rinse
  • 1 x onion – peel & chop finely
  • 1 x carrot – trim ends, peel & grate coarsely
  • 2 sticks x celery – dice (½ cm)
  • 4 cloves x garlic – peel, grate finely & chop
  • 2 tsp x mixed herbs
  • 1 sachet x tomato paste
  • 4 x tomatoes – grate coarsely (reserving the liquid)
  • 100g x kale – remove stalks & tear leaves
  • . x olive oil (from your pantry)
  • . x salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain. Season with a little salt.

Step 3

Tomato sauce: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onions, carrots and celery with a pinch of salt and sauté for 5 minutes before adding the garlic, mixed herbs and tomato paste. Sauté for another 30 seconds, then add the tomatoes (with the liquid) and water (2 cups for 4; 1 cup for 2). Season with salt and pepper and let it simmer (gently boil) for 8-10 minutes until the sauce thickens. Add the kale and cook until wilted, 1-2 minutes.

Step 4

Serve the barley topped with the tomato sauce.