Open in Cookpad AppCooking Instructions
- 1
heat olive oil in pan. cook onion and parsnip for five to seven minutes. add parsley thyme barley stick pot dissolved in boiling water.
- 2
add mushrooms (diced) and cook for five minutes
- 3
tear kale of the veins into bite sized pieces. add to pan. then dissolve vegetable stock into 500ml of boiling water. cover pan and let it simmer for ten to fifteen minutes. serve with basmati rice if you fancy it. also add some Worcester sauce to mix if you want some tang. this is a good hearty healthy winter meal. enjoy
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