A quick to prepare tasty vegetable stew which can be modified by adding more vegetables as you like.
Preparation is simple then it sits in the slow cooker until you’re ready for it.
As usual things from our garden are in italics.
Ingredients (for 4)
- 200g of butternut squash and/or sweet potato diced;
- 10g dried mushrooms soaked in warm water;
- 1x onion finely diced;
- 1x celery stick chopped;
- 1x large carrot finely chopped;
- 3x garlic cloves crushed;
- sprigs of rosemary;
- 1x red pepper finely chopped;
- 1xtsp oregano;
- 150g pearl barley;
- 1ltr hot vegetable stock
Put everything into the slow cooker and cook on low for about five hours by which time the pearl barley should have absorbed the water and plumped up and the vegetables should be tender but not breaking up.
If you want to be posh, serve with a few shavings of parmesan cheese (but you don’t have to).
There you are simple to prepare and it looks after itself.