Roasted carrot and barley stew
( SERVES 4 )
Great on its own, but even better served with cooked lamb.Pearl barley is high in fibre and a wholesome choice for bulking out soups and stews as it absorbs all those beautiful flavours. Similarly it’s a great alternative to rice – try it as a risotto! Look for Pams Pearl Barley at New World in the grocery aisles, often near soup mixes.
|5 medium||Carrots, (about 550g), lightly peeled|
|2 Tbsp||Olive oil|
|1 serving||Sea salt and cracked black pepper|
- Heat the oven to 210C. Line a shallow roasting dish with baking paper.
- Roast the carrots: cut the carrots into 1cm cubes, placing in a bowl as you go. Drizzle over the oil and season with salt, freshly ground black pepper and the ground cumin. Toss well to combine. Tip out onto the prepared tray in a single layer and place in the oven to roast until tender and slightly caramelised, 25-30 minutes.
- Make the barley stew: heat a medium-sized saucepan over low heat. Add the oil and as it warms, add the onion and chilli. Cook for 5 minutes until the onion begins to soften. Stir in the barley and cook for 1 minute. Add the vegetable stock, bring to a simmer, then cover and cook for 20 minutes until the barley swells. The barley will still have a little bite to it. Taste and season if needed.
- Meanwhile, in a frying pan wilt the spinach leaves and spring onion until tender.
- To serve, stir the roasted carrots and spinach mixture through the barley with the coriander leaves. Squeeze over the lemon juice.
See more of Kathy's simple dinner recipes