Pearled barley with pumpkin and carrots is a vegan and vegetarian first course, without cheese, without butter and without eggs. A healthy, tasty and light recipe, ideal for autumn lunches and dinners.
Step 1 of 6: Wash the pearled barley and boil it according to the instructions on the package.
Step 2 of 6: Peel the carrots and wash them together with the pumpkin. Cut the vegetables into cubes.
Step 3 of 6: Brown the washed and chopped shallot in a pan with extra virgin olive oil and a few tablespoons of hot water; cook for about 15 minutes until the vegetables are tender.
Step 4 of 6: When the barley is cooked, add it to the vegetables in the pan.
Step 5 of 6: Season with salt and pepper and stir well.
Step 6 of 6: Serve with a sprinkle of oregano.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Nickel to be checked · Allergens detected: Gluten
| Average values | Per serving417 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,405 kJ336 kcal | 337 kJ81 kcal |
| Fat | 12.59 g | 3.02 g |
| of which saturated fatty acids | 1.92 g | 0.46 g |
| Carbohydrates | 49.58 g | 11.89 g |
| of which sugars | 22.23 g | 5.33 g |
| Fibre | 9.3 g | 2.23 g |
| Protein | 6.3 g | 1.51 g |
| Salt | 0.21 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
