Recipe for Pearl Barley and Mushroom Casserole

Serves 6

Ingredients:
3 large onions, peeled & sliced
3/4 lb (350g) small mushrooms, sliced
2 green (bell) peppers, seeded and sliced
2 tablespoons vegetable oil
3/4 lb (350g or 1 1/2 cups) pearl barley, soaked overnight
1 x 14 oz can of tomatoes (or 4 to 6 fresh tomatoes, chopped)
3/4 cup (6 fl oz) chicken or vegetable stock
2 teaspoons of freshly chopped thyme, or 1 teaspoon dried thyme
salt to taste
freshly ground black pepper
fresh parsley, chopped

Method:
Heat oil in saucepan, add onions, cover and gently cook until softened
Add mushrooms and cook for a further 2 or 3 minutes, stirring occasionally
Add tomatoes, stock, green peppers, pearl barley and thyme
NB Also add a mug of water if you are using fresh tomatoes instead of tinned tomatoes
Season with salt and pepper to taste and stir well
Cover and bring to the boil, stirring occasionally
Boil gently for 10 minutes then place saucepan in Cooking Basket for 1 to 1/2 hours to finish cooking.

Serve topped with chopped parsley.