Pearl barley and tomato pot

Ingredients for 2 servings:

• 100 g pearl barley, fine
• 200 ml broth
• 1 onion(s), red
• 1 bunch of spring onions
• 3 garlic cloves
• 1 jar lettuce (Pustasalat)
• 100 g tomatoes
• 30 g tomato paste
• 4 tbsp vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with tomatoes and peppers, suitable as a side dish to meat

Bring the stock to a boil and add the pearl barley. Reduce the heat and let the barley swell for 20 minutes. Peel and finely chop the onion. Wash and trim the spring onions, then slice into fine rings. Peel and finely chop the garlic. Wash the tomatoes, remove the stalks, and quarter them. Sauté the onion in the hot oil until translucent, then add the leek and sauté. Add the garlic cloves, lettuce with its juice, and the tomatoes. Simmer over low heat for about 10 minutes. Now add the swollen pearl barley and mix everything together well. Remove the pot from the heat and serve.