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| Rice Tartan from Wales |
1) 1 large onion, chopped
2) 1/2 stalk celery, chopped
3) 2 leeks, sliced
4) 1 large carrot, sliced
5) 1/2 c pearl barley
6) 1 pkg ground pork seasoned with basil and fennel
7) 2T vegeta
8) 1T veggie boullion
9) 2 t salt & 1/4 t pepper
10) 1 T seasoning salt
11) 12 stems fresh parsley, stalks removed and chopped
Saute 1) & 2) in a little oil.
Add 3) & 4)
Add enough filtered water to cover.
I usually add water up to the bottom of the screws that hold the handles on the pot.
Add 5) & 6) and seasonings.
Bring to quick boil and simmer till barley is tender about 1 hour.
Add more water as it disappears.
