Cook a cup of pearled barley for about 30 minutes in 2 cups of water.
Toss in:
4sliced carrots,
3diced potatoes,
1chopped onion,
2 T garlic,
1 turnip diced,
1 cup of peas or so (leftover),
and shred your leftover roast and add your drippings, removing fat.
Top pot with water, and toss in any extra seasonings such as;
rosemary,
bay leaves,
Worcestershire sauce,
pepper- red or black,
etc.
Simmer for 30 to 45 minutes.
Tip:
I do this after the roast meal, while cleaning up the kitchen so it will be ready for the next day!
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