2 tsp olive oil
400g mixed mushrooms, sliced
140g chopped onion
160g chopped red pepper
250g pearl barley
2 cloves of garlic, crushed
1 heaped tsp dried oregano
2 good pinches white pepper
1 low-salt vegetable stock cube in 700ml boiling water
1 heaped tbsp chopped fresh basil and more to serve
4 tbsp oat/soya-based cream alternative
A good grind of black pepper
- Heat the oil in a large, non-stick frying pan, add the onion and cook for 1 minute.
- Add the red pepper and garlic and cook for 2 minutes, then add the mushrooms and cook for 2-3 minutes.
- Reserve a few mushrooms and set aside to garnish the dish.
- Stir in the barley, add the stock, oregano and pepper, then mix well. Bring to the boil, then turn down the heat, add a lid and simmer, stirring regularly.
- After about 25 minutes, remove the lid and continue simmering for around 10 minutes, until the liquid is absorbed and any excess is boiled off.
- The barley should be cooked but still firm (‘al dente’).
- Stir through the cream alternative and the fresh basil, then serve with freshly ground black pepper, sprinkled with the reserved basil and mushrooms.