Braised Beetroot and Pearl Barley
Ingredients (serve for 4):
- 1 cup of pearl barley, washed
- 1 onion, diced
- 1 beetroot, trimmed and diced
- 4 garlic cloves, chopped
- 2 tablespoons of olive oil
- 750ml low-salt vegetable soup, preheated
- 1/4 cup of Parmesan cheese, grated
Instruction:
- Heat olive oil in a pan, add diced onion and chopped garlic, cook for 3 minutes until the onion are soften. Stir in pearl barley to the pan.
- Add vegetable soup and boil with high heat, then turn to medium heat and keep stirring for 50-60 minutes, or until the pearl barley are soften.
- While cooking the pearl barley, steam the diced beetroots for 15 minutes until cooked. Mash it with a blender.
- Add beetroot into cooked pearl barley, stir for 1 minute and turn off the fire.
- Cover with grated Parmesan cheese. Ready to serve.