Here’s a hearty vegetarian meal to satisfy eaters of all persuasions.
Finely dice 2 onions and fry them over low heat in some olive oil until wilted. Add 450g (1 lb) of chopped fresh mushrooms and 7g (¼ oz) of finely chopped dried porcini mushrooms. Cook until the mushrooms have wilted then add 1 cup of dry pearl barley. Allow the barley to heat and become coated in the oil and cooking juices before adding 3 cups of boiling stock. Bake in a moderate oven until the stock has been absorbed. In a small bowl combine ½ a cup of sour cream, 1 large egg, 1 tablespoon of olive oil, 1 teaspoon of cornflour, some chopped parsley and salt and pepper to taste. Spread this over the casserole and top with a mixture of ¼ of a cup of finely grated parmesan and 1 teaspoon of sweet paprika. Return to the oven until the topping has browned a little.
I served my casserole with these roasted peppers.
Slice 2 red and 1 yellow pepper and 3 cloves of garlic and spread them in an oven tray with ½ a cup of shelled walnut pieces. Drizzle with olive oil, season to taste with salt and freshly ground black pepper and top with crumbled feta. Bake until the peppers have wilted and the feta has melted.
michelle picker cooks 