- SERVES 4 – 6
- PREP TIME: 10 MINS
- STOVE TOP TIME: 35 MINS
- WONDERBAG TIME: 2 HOURS
Ingredients
- 200ml barley
- 2 lt water
- 30ml oil
- 2 carrots, chopped
- 1 stalk celery, chopped
- 1 onion, finely chopped
- 3 clove garlic, chopped
- 125g mushrooms, chopped
- 200ml frozen corn
- 2 vegetable bouillon cube
- 250ml tomato paste
- 30ml brown sugar
- 15ml mixed herbs
- 15 ml salt
- 10ml ground black pepper
Directions
- Boil the barley in 1-litre water for 20 minutes
- Heat the oil in a medium-sized pot and fry the onion and garlic until golden
- Add the remaining vegetables and fry for 3 minutes
- Add the tomato paste, barley and water and seasoning
- Bring to the boil for 5 minutes, put the lid on and place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours
- Serve with chopped parsley on top and fresh rolls
Easy!