Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, red vegetable stew with pearl barley & split peas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Red Vegetable Stew With Pearl Barley & Split Peas is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Red Vegetable Stew With Pearl Barley & Split Peas is something which I have loved my entire life. They’re fine and they look wonderful.
Add onion and stir until just soft. Add eggplant, carrots , beans and cauliflower. The addition of pearl barley makes this stew really filling without being too heavy, like it might be if you added some sort of rice instead.
To begin with this recipe, we have to prepare a few components. You can have red vegetable stew with pearl barley & split peas using 22 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Red Vegetable Stew With Pearl Barley & Split Peas:
- Prepare 200 g finely chopped carrots,
- Take 2 sticks celery,
- Get 1.5 chopped onions,
- Prepare 170 g cherry tomatoes, cut into halves,
- Prepare 1 red bell pepper, chopped,
- Make ready 100 g yellow split peas,
- Take 60 g pearl barley,
- Take 1/2 cup tomato passata,
- Make ready 1 tbsp tomato pureé paste,
- Get 1 vegetable stock cube,
- Prepare 1/2 tbsp runny honey,
- Get 2 tsp smoked paprika,
- Take 1 tsp garlic granules,
- Get 1/4 tsp ground cumin,
- Prepare 1/4 tsp cayenne pepper,
- Get 1 tsp dried oregano,
- Get 1 pinch red chilli flakes, to taste,
- Take 1 tbsp vegetable oil,
- Prepare 3.5 cups water,
- Take Salt and pepper to season,
- Get To garnish:
- Prepare leaves Fresh basil
A cuisine shoot used flesh lighting. Tear off at the notch above the zip lock. Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper. Increase the heat and bring it to a simmering point.
Instructions to make Red Vegetable Stew With Pearl Barley & Split Peas:
- Heat a large saucepan up over a medium heat. Add in the oil and onions. Cook gently for a few minutes stirring occasionally until translucent. Season well with salt and pepper. Add in the smoked paprika, cayenne and cumin. Stir.
- Turn the heat down a little. Add in the celery and carrots. Cook for a few more minutes. Next add in the red peppers, tomato paste and chopped cherry tomatoes. Crumble in the vegetable stock. Add the passata, oregano, garlic and chilli flakes. Add in two cups of water and the honey and bring to a simmer. Simmer for 15 minutes.
- Add the pearl barley, and split peas. Simmer with a lid on for around two hours or until the pearl barley and split peas are cooked. As the stew cooks, keep an eye on it and each time the sauce begins to really thicken, add in another 1/2 cup water to loosen up. Do this continuously during the cooking process when needed so the stew doesn't dry up or catch. At the end of cooking, season with more salt and pepper to taste. Serve up, garnish with a few fresh basil leaves and enjoy!
Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally. Pearl barley is created when unhulled barley is polished, removing the inedible coating and creating pearled barley grains with a smooth surface and quicker cooking time. Bob's Red Mill products are made without the use of bioengineering and use ingredients grown from identity preserved seeds. Stew is more of a technique than a recipe, so gather your ingredients and jump right into the kitchen. Add the meat back into the pot.
So that’s going to wrap this up for this exceptional food red vegetable stew with pearl barley & split peas recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!