Pot Barley Rissoles are cheap and easy to make, good for

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digestion. I devised the following recipe to liven up a dull day indoors. They made a good meal. Serves 4.

Half a cup of Pot Barley soaked in water overnight. Then cooked in Microwave pan for 5 mins. on high.
1 Pepper chopped, 1 large Onion thinly sliced, 2 cloves Garlic crushed, Tomatoes for 4, cooked in Microwave steamer 5 mins on high.
Potatoes for 4, scrubbed, cooked in Microwave steamer for 8 mins. Keep Potatoes seperately.
Transfer Pot Barley, and cooked vegetables to a large mixing bowl.
Add 1 large sprig fresh Parsley (chopped without the stalks) 2 fresh Bay Leaves (chopped) 1 beaten Egg,
1 teaspoon Soy Sauce, 1 teaspoon Tomato Puree, l level tablespoon flour, freshly ground Sea Salt and Black Pepper. Mix well. Divide into 4. Place in large fry pan using Olive Oil to fry. Pat each rissole down to level off.
Cook until nicely brown on both sides.
Serve with steamed Tomatoes, Cauliflower, Potatoes,
shredded raw Carrot, chopped Watercress, and a little vegetarian gravy. Sprinkle chopped fresh Parsley over the top.

• 6 Nov, 2012
• 4 likes

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