This recipe is not extremely different from the one-pot chicken and tomato casserole that I posted on this blog last October (click here for the recipe). I cooked it for a Veg Team meeting about a few weeks ago and it received the team's approval.

I've personally had it with some feta cheese. But, if you don't, it makes this casserole a vegan dish.

It's better to pre-cook the beetroot for 10-15 minutes. Otherwise it may be a bit difficult to digest.

From start to finish, this dish takes one hour to cook -if not a bit more. But it's very heart-warming and  you can make a big pot of it in order to freeze a portion or two. You can also warm it up the day after in a pan. Just add a bit of water so that it doesn't stick to the bottom of the pan.

To speed up the process, soak the pearl barley for about 8 hours.



Ingredients (serves 2 people):
-one medium onion (white or red)
-one garlic clove
-a couple tbsp olive oil or sunflower oil
-3 small beetroot (pre-cooked)
-100g pearl barley
-a can of plum tomatoes or chopped tomatoes
-800ml-1l vegetarian stock
-tomato purée
-cumin seeds (or another spice more to your taste)


Step-by-step instructions:
1. Peel the beetroot and boil it for approximately 10-15 minutes.
2. Slice the onion. Throw it into a pan with 2 tbsp oil. Add one garlic clove (cut into small pieces).
3. Add the beetroot to the onion.
4. Prepare 800ml-1l vegetarian stock.
5. Rince 100g pearl barley. Pour into the pan.
6. Mix well with all the other ingredients.
7. Open a can of chopped tomatoes or plum tomatoes. Add to the barley, beetroot, onion and garlic.
8. Add a squeeze of tomato purée.
9. Pour 200ml stock. Stir well.
10. Keep an eye on the preparation. Pour some more vegetable stock whenever it's required.
11. You can add some cumin seeds or some other spices if you want. Add a bit of pepper (and salt if needed) before serving. You can serve with feta.