Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

Pearl Barley 100-120g dry weight *
Beetroot (cooked) approx 200g or more!
Veg boullion made up to 1.5 pints *
Whole tin of Fava beans (drained)
Blue Cheese or Vegan Mouldy Goat (50g crumbled) *
Optional: onion or shallots or celery. Fresh herbs eg oregano or basil

* items sold at Get Loose

Method

Cook pearl barley in stock for around 35-40 mins until tender.
Keep an eye on water levels add little more if needed to stop sticking.
Once pearl barley cooked add in beetroot and edamame beans.
Stir through on low heat.
Serve and top with crumbled cheese.