Leek and Celery Barlotto with Goats' Cheese and Lemon Thyme
Serves: 4
  • 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
  1. Saute the celery and leek in the vegetable oil for 5 minutes until just starting to soften.
  2. Add the rinsed pearl barley and stir well, coating it with oil.
  3. Add
  4. ml
  5. 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.
  6. 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
  7. minutes.
  8. It's ready when the barley is chewy but not tough.
  9. 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/