Barley and vegetable casserole

BARLEY AND VEGETABLE CASSOLETTE

Portions : 4 - Preparation : 5 minutes - Cooking : 25 minutes

Ingredients

• 1 onion, thinly sliced
• 1 celery stalk, sliced
• 1 leek white, sliced
• 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 250 ml (1 cup) barley
• 750 ml (3 cups) vegetable stock
• 2 garlic cloves, chopped
• 2 tomatoes, seeded and cubed
• 750 ml (3 cups) fresh spinach leaves
• 1 red bell pepper, brunoise
• 45 ml (3 tablespoons) vegan cream
• salt and pepper to taste

Preparation

1. In a saucepan, sauté the onion, celery and leek in the fat of your choice.
2. Add the barley, stock and garlic, cover and cook for 20 minutes, stirring occasionally with a spatula.
3. Add the tomatoes, spinach leaves and bell pepper and stir. Check seasoning.
4. Add cream and serve.