Title: Harvest Hot Pot
Categories: Vegetarian
Yield: 6 Servings
| 8 | oz | Pearl barley |
| 2 | ts | Sunflower oil |
| 8 | oz | Shallots or onion |
| 2 | x | Small leeks * |
| 1 | | Large potato, diced |
| 6 | oz | Carrots, sliced |
| 6 | oz | Button mushrooms |
| 2 | ts | Chopped fresh rosemary |
| 2 | ts | Chopped fresh thyme |
| 1 | ts | Yeast extract |
| 1 | | Salt and pepper |
* trimmed and sliced 1. Cover the barley with plenty of water. Bring to
the boil, cover and simm for 30 - 40 minutes. Drain and reserve the stock.
2. Heat the oil in a large pan and gently fry the shallots, leeks , potato,
carrots and mushrooms for 8 - 10 minutes. Add the rosemary,thyme and cooked
barley. 3. Make the reserved stock upto 3/4 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.