Ingredients
1 cups of barley
1/2 lb of ham hocks
1 carrots cut in about 2 inch pieces
1 parsnip
2 cloves of garlic, minced
1 tbsp of pesto
2 tbsp of good olive oil
salt and pepper
1 cup of chicken or beef stock
water
optional kidney beans
Preparation
Wash the barley a few times and put in a pot with stock and some water. Add ham hock’s, carrots and parsnip/celery root and garlic. Season with salt and pepper and bring to a boil.
Add olive oil and pesto and add some more water if needed.
Cook on simmer for about 30 to 40 minutes. I don’t like to let barley get too soft so I often check it and adjust my cooking time as well as how much liquid it’s needed.
For added protein, add a half of a can of kidney beans in for the last 10 minutes, which makes it even more hearty.
