Serves 4
3 tbsp raw pearl barley, soaked overnight
85g kidney beans, soaked overnight
½ teaspoon mustard seed oil or olive oil
1 white onion, chopped
85g diced peeled sweet potato
3 tbsp diced celery
3 tbsp diced leek, white part only
2 garlic cloves
2 sprigs fresh rosemary
2 tsp fine polenta
750mL homemade vegetable stock
1 tomato, diced
2 tbsp snipped chives
Rinse the pearl barley and kidney beans and then boil in separate pans of water until tender
(the barley will need about 15 minutes and the beans about 25 minutes). Drain.
Heat the oil in a large stockpot and add the onion, sweet potato, celery and leek and fry over low heat for 3 minutes.
Add the garlic, rosemary, polenta, stock, barley and kidney beans and boil gently for 20 minutes.
Add the tomato and chives a few minutes before serving.
Recipes and images extracted from Purely Golden Door (Murdoch Books), RRP $44.95.