Braised Rice and Vegetables

Eating for Health, Detox Dieting by Nicola Graimes, 2000, Anness Publishing Limited

1 cup short grain brown rice or pearl/pot barley (contains gluten) if you don’t follow a gluten free diet

2 Tbsp. olive oil

1 large onion, chopped

2 celery sticks, sliced

2 carrots, halved lengthways and sliced

8 oz. turnip cut into ¾ inch cubes

8 oz. potatoes, cut into ¾ inch cubes

2 cups vegetable stock

freshly ground black pepper

celery leaves to garnish

Put the barley in a measuring cup and add water to reach the 2 ½ cup mark. Leave to soak in a cool place for at least 4 hours or preferably overnight. Heat the olive oil in a large pan and fry the onions for about 5 minutes, until softened. Add the sliced celery and carrots and cook for a further 3 – 4 minutes, or until the onion is starting to brown. Add the barley and its soaking liquid to the pan, and then add the cubed turnip and potatoes, vegetable stock and freshly ground black pepper and stir to combine. Bring to the boil, then reduce the heat and cover the pan with a lid. Simmer for 40 minutes, or until most of the stock has been absorbed and the barley is tender. Stir occasionally towards the end of cooking to prevent the barley from sticking to the base of the pan. Serve, garnished with celery leaves.