Leek and Celery Barlotto with Goats' Cheese and Lemon Thyme
- 6 sticks celery, sliced
- 1 large leek, sliced
- 250g pearl barley
- 500-750ml vegetable stock
- 1 tablespoon vegetable oil
- 10-12 sprigs lemon thyme
- 20g soft goat's cheese per person for serving
- Saute the celery and leek in the vegetable oil for 5 minutes until just starting to soften.
- Add the rinsed pearl barley and stir well, coating it with oil.
- Add
- ml
- of the vegetable stock and stir thoroughly (don't add it all at once - you may not need it). Bring to the boil and reduce heat to a simmer.
- With a tight fitting lid on the pan, simmer 30-40 minutes, checking every 10 minutes and adding more stock if necessary. Stir in the lemon thyme after
- minutes.
- It's ready when the barley is chewy but not tough.
- Serve dotted with the goat's cheese with steamed vegetables or salad.
Recipe by Veggie Runners at https://www.veggierunners.com/2013/05/22/leek-and-celery-barlotto-with-lemon-thyme/
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