My version of barley and sweetcorn stew
My version of barley and sweetcorn stew
1
My version of barley and sweetcorn stew
About this recipe: This is my attempt at reproducing a now discontinued one pot vegetarian ready meal that was once made by a well known juice company (beginning with I) with barley and sweetcorn. I really missed this as there's nothing else like it available, so I made my own and was quite pleased with the results. Hope you enjoy it too. Change optional veg to suit your preferences. Serves two or makes great lunch the next day.
Ingredients
Serves: 2
- 1 ear sweetcorn on the cob
- 4 tablespoons pearl barley
- 2 tablespoons garden peas or broad beans
- 1 small potato, diced into 1 to 2cm pieces
- 1 to 2 teaspoons sunflower or vegetable oil
- 2 teaspoons butter
- 1/2 leek, sliced into rings
- 1 clove garlic, minced (or 1 teaspoon garlic granules)
- 300ml vegetable stock, warmed
- 3 tablespoons semi-skimmed milk
- salt and cracked black pepper, to taste
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Place the corn on the cob and barley into salted boiling water and simmer for 30 minutes. If adding peas or other vegetables best to do so in last 5 minutes of cooking sweetcorn and barley (saves energy and washing up).
- Fry the diced potato cubes in oil with 1 teaspoon butter for 5 minutes on medium heat before adding sliced leeks. Add the garlic and cook for 5 minutes.
- Drain the sweetcorn and barley. Remove the kernels from the sweetcorn and set aside. Add the barley to the frying pan with potato and leek.
- Over a medium heat, gradually add hot stock - like a risotto. Add the milk and allow to simmer for several minutes; stirring occasionally to prevent sticking. Add the corn kernels to the pan. When liquid has reduced and barley cooked to your liking, add 1 teaspoon butter and plenty of cracked black pepper, salt to taste and serve immediately in a warmed bowl.
Tip
I'd love inspiration for other veg to add so please share what worked for you.
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