Pearl Barley Porridge with Vegetables

1. 1 Pearl barleypack 800 g ≈ $2.80 80 g
2. 2 Bell peppers≈ $6.00 per kg 80 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Sunflower oil 10 ml
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pearl¹ barley, cover with boiling water, and let soak for 15 minutes.

2. Drain the water, cover the barley with fresh hot water (2 fingers above the level), add salt, and simmer covered for 40–45 minutes until tender.

3. Cube the carrots³ and onions⁴, deseed the bell² pepper, and chop into cubes.

4. Heat oil in a pan, fry the onions⁴ for 3 minutes until translucent.

5. Add the carrots³ and cook covered for 7 minutes until soft.

6. Add the bell² pepper, season with black pepper, and cook for 5 minutes.

7. Mix the cooked porridge with the vegetables and warm through for 2 minutes.