VEGETARIAN RECIPES WITH BARLEY RECIPES

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PEARL BARLEY RECIPES | BBC GOOD FOOD



Pearl barley recipes | BBC Good Food image

Find out how to use this versatile grain with BBC Good Food's highest-rated pearl barley recipes, including risottos, salads, soups and stews.

Provided by Good Food team

Number Of Ingredients 1

VEGETARIAN SALAD RECIPES | BBC GOOD FOOD



Vegetarian salad recipes | BBC Good Food image

Try a vibrant and substantial salad for a side dish or mains. Use seasonal veg in allotment salads, summer sharing platters and comforting winter bowls.

Provided by Good Food team

Number Of Ingredients 1

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BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES
Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 321 calories per serving
    1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
    2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
    3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
    4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
    5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
    6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
    7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
    8. Serve with hunks of soda bread for dunking.
See details


BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES
Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 321 calories per serving
    1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
    2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
    3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
    4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
    5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
    6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
    7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
    8. Serve with hunks of soda bread for dunking.
See details


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