Barley Stew - 4 syns per serving

A filling but tasty barley based stew. Serves 4.

Ingredients:
150g pearl barley
700ml vegetable stock
Frylight (Oil)
2 onions, chopped
2 cloves garlic, chopped
1 tbsp rosemary
75g button mushrooms,  halved
1 large carrot, chopped
400g cannellini beans, drained and rinsed
400g can chopped tomatoes
60g spinach

For the dumplings:
70g Aunt Bessie's hearty dumpling mix
1 tbsp rosemary
Salt and pepper

Method:
Put barley and stock in a pan and bring to the boil. Cover, reduce the heat and simmer for 30 minutes. Meanwhile put the dumpling mix, rosemary and 2 tbsp cold water in a bowl.  Season and mix into a soft dough adding more water if needed.  Divide into 8 balls and set aside. In another pan fry the garlic and onion until tender, add the mushrooms and rosemary and cook for a further 5 minutes.  In a casserole dish mix the fried onion and mushrooms,  barley, stock and the rest of the ingredients.  Place the dumplings on top. Place the lid on. Place in a pre-heated oven at gas mark 5 for half an hour, then serve.