Butternut Squash & Barley Stew

Butternut Squash & Barley Stew

Servings 2
Estimated POINTS value per serving 1.5 (full choice)

1 large butternut squash, peeled and chopped into 1cm pieces
2 red peppers, chopped into 1cm pieces
1 large onion, chopped
2 cloves of garlic, chopped
60 grams pearl barley
1.5 pints of vegetable stock (preferably made from Marigold Bouillon powder)
3 tablespoons of tomato passata
Frylite cooking spray
Seasonings

Spray liberally with Frylite and roast the chopped BNS and red pepper in a hot oven for 20 minutes until soft. Remove from oven and put to one side.
Fry chopped onion and garlic in frylite until soft. Stir in the pearl barley and roasted veggies for a couple of minutes.

Then add stock and passata and leave to simmer for 25 minutes, until the barley is plump and soft, and the mixture is quite thick.

This is a really filling, low point veggie meal I invented while trying to make soup! It makes two very generous portions, or could stretch to 3-4 people as a side dish.

It is real comfort food and delicious served with jacket or mashed potato; topped with grilled veggie or meat sausages; or mopped up with some nice crusty bread. Remember to add extra points for these things though!

You could also use other no point veg, such as leeks, aubergine, courgettes and mushrooms, although you probably don't need to roast these first. Also, you may need more stock on hand if you increase the amount of veg you use. Some herbs and spices, whatever you like or have lying around, would be good too.

Pearl barley is a wonderful grain with more fibre than brown rice, and makes a nice change to rice. I have taken a portion of this to work for a very filling lunch for just 1.5 points.