Today is day 17 of me keeping to a vegetarian diet (I initially set out to do this till January 31st). I am enjoying it so much and not missing meat at all. I will most certainly have a predominantly vegetarian diet if I do eventually start having meat.
So today I decided to take a West African classic, Jollof Rice and put my own twist to it. Here is how I made it
You will need (This makes about 8 servings)
- 300g Pearl Barley
- 900ml Water
- 2 tablespoons oil
- 1 large onion
- 2 cloves garlic
- 125g mushrooms, sliced
- 1 carrot, chopped
- 1 teaspoon cayenne pepper (or chillies if you prefer)
- 2 bay leaves
- 1 teaspoon dried thyme or a few spigs of fresh thyme
- 1 x 400g can of tomatoes
- 2 bell peppers (I used 1 yellow and 1 red)
- 1 cup frozen peas
- 100ml vegetable stock or just water
Begin by cooking the pearl barley in a separate pot. It takes around 40 minutes to cook.
In the mean time fry the onion with garlic. Add mushrooms carrots and fry for another 5 minutes or so
Add cayenne pepper and season well
Add tomatoes, bay leaves, thyme and vegetable stock. Leave to simmer for a further 10 minutes or so.
Add frozen peas and peppers. I like my peppers and peas to be just cooked so I prefer to add them right at the end.
Finally add the cooked pearl barley to the vegetables and that’s it. Simple tasty healthy vegetarian meal.