- 1. Rinse the barley, add 600ml cold water. Bring that to the boil and allow to cook for 40 minutes.
- 2. Dice the red pepper and leave to one side.
- 3. In another pan, heat the chopped tomatoes, vegetable stock, garlic and basil stirring until hot, not boiling.
- 4. Drain the barley, then add to the tomatoes with the red peppers. Simmer until the peppers are soft.
- Season to taste and serve with crusty bread or croutons.