Barley And Vegetable Hotpot - cooking recipe

Ingredients

1 cup pearl barley
1 tbsp olive oil
2 medium onions, finely chopped
2 medium carrots, chopped
2 None celery stalks, chopped
2 cloves garlic, crushed
2 None corn on the cobs, kernels stripped from cobs
2 large parsnips, chopped
2 cups vegetable stock
1 lb butternut squash, peeled, seeded and chopped
1/3 cup finely chopped flat-leaf parsley
2 tbsp miso paste

Preparation

Place barley in large saucepan. Cover with water; bring to a boil. Reduce heat to low; cook for 30 mins, or until tender. Drain. (Can be made 1 day ahead and refrigerated.)
Heat oil in large saucepan on medium heat. Cook onions, carrots, celery and garlic, stirring occasionally, for 10 mins, or until vegetables are almost tender.
Add corn kernels, parsnips, stock and 1 cup water to pan; cook for 15 mins, or until almost tender. Add squash; cook for 5 mins, or until all vegetables are tender.
Stir in barley and parsley; cook until heated through. (Can be made 1 day ahead and refrigerated.)
Ladle into 6 bowls and stir 1 tsp miso paste into each bowl.