I invented this recipe for Pot Barley Rissoles
By dianebulley
3 comments
mainly because I couldnt find one. As its the non-
gardening season, and we are all supposed to be spending hours making Paul and Mary’s fabulous
baking – here it is. If anyone wants to improve it I would be pleased.
1 Pepper (any colour). 1 Onion. 2 cloves Garlic sliced thinly and chopped. Mushrooms sliced and chopped.
Thinly sliced Celery. All steamed in the Microwave 5 mins.
Sprig of Fresh Parsley finely chopped – no stalks.
2 fresh Bay Leaves, finely chopped.(Must buy a plant.)
1 large beaten Egg.
1 teaspoon Soy Sauce.
1 teaspoon Tomato Puree.
1 level tablespoon flour, any kind.
Freshly ground Sea Salt, and Black Pepper.
Transfer cooked Barley to a large mixing bowl.
Add cooked Onion, Garlic, Egg, Soy Sauce, Tomato Puree, Bay Leaves, Parsley and Seasoning. Mix well.
Divide into 4. Place 1 tablespoon Olive Oil in large non-
stick frying pan. Tranfer Rissoles to this pan, and pat
down a bit to level off. Cook a few minutes on either side.
Serve with a little Vegetarian Gravy, steamed Cauliflower, Potatoes, chopped Watercress, a whole
fresh Tomato. Sprinkle chopped fresh Parsley on top.
25 Oct, 2015
2 likes
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Comments
Sounds great. I guess you could use other grains if like me you didn't like barley. Wonder if quinoa would work. I bet medium oatmeal would be good too and wouldn't need pre-cooking. I never heard of using fresh chopped bay leaves before did you?
Have printed this off to try.
25 Oct, 2015
Thank you Stera. Anything that makes a change that is not out of the seas/rivers is welcome in my kitchen !
26 Oct, 2015
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p.s. I was so hungry this cold morning after changing the clocks I ate 2 for a second breakfast.
Recommend.
25 Oct, 2015