Rice and pearl barley stew

This is a very nutrious stew which will give you plenty of energy!

Serve 4-6

100g pearl barley
100g brown rice
450g chard
1 TBSP olive oil
1 onion
800g chopped tomatoes (cans OK)
1 bay leaf
1 tsp thyme
1 tsp herbes de Provence
1 litre vegetable stock
400g mixed sprouted seeds
2 TBSP chopped parsley
freshly cracked black pepper
1 TBSP Parmesan to sprinkle

1. Cook the barley and rice in simmering water for 30-35 minutes until cooked. Drain and set aside.

2. Cut the hard stems of the chard and chop. Shred the leaves.

3. Heat the oil and fry the onion for 2-3 minutes. Add the chard stems and cook for 5 minutes.Add the tomatoes, bay leaf, thyme and herbs. Cook for a further 5 minutes.

4. Add the shredded leaves and vegetable stock and simmer for 20 minutes.

5. Stir in the sprouting seeds, barly and rice and cook for another 10 minutes.

6. Serve into warm bowls and sprinkle Parmesan, parsley and black pepper.