Hearty and delicious with mushrooms, spinach and baby marrow
You will need:
3 cups of chopped mushrooms
1 750ml Dr Broth Roast Chicken Bone Broth
1 cup pearl barley
2 medium baby marrow, cored and chopped
2 handfuls of baby spinach leaves
2 tbls extra virgin olive oil
2 tbls crumbled feta
Salt and pepper
1 tbls toasted pumpkin seeds
In a small saucepan over medium heat cover the barley with 2 cups of bone broth and bring it to a simmer. Keep topping up with broth as the barley cooks. Simmer it until it is completely soft and has absorbed all of the broth.If you still need more liquid just finish the process with water.
In a medium saucepan over high heat, add the olive oil and mushrooms. Season with salt and pepper and fry the mushrooms until they become golden brown. (They will release water when you add salt, keep cooing until it is gone) When the mushrooms are ready stir in the cooked barley until combined. Add the baby marrow and stir through and at the last minute stir in the spinach.
Scatter the crumbled feta and pumpkin seeds over the stew and serve.
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