Pearl Barley with Vegetable Gravy

Rinse the pearl barley several times until the water runs clear, cover with cold water and let soak for 6 hours. Drain off the water.

Transfer the barley to a saucepan, pour in 700 ml water, add half of the salt and bring to a boil. Cover and cook over low heat for 35–45 minutes, until the grains are tender.

Dice the onion finely, grate the carrot on a coarse grater, and cut the bell pepper into thin strips.

Heat the oil in a deep skillet. Sauté the onion for 3 minutes, add the carrot and cook for another 4 minutes, then add the bell pepper and simmer for 3 minutes.

Add the tomato paste, paprika and black pepper, stir and warm through for 1 minute to cook off the raw taste of the paste.

Pour in 250 ml water, add the remaining salt, cover the skillet and simmer the gravy for 10–12 minutes, until the vegetables are tender and the sauce has thickened slightly.

Divide the cooked pearl barley among plates and generously spoon the hot vegetable gravy over the top.