Pearled barley with cavolo nero is a first course without butter or cheese, simple, tasty, and genuine. An easy, quick, and inexpensive recipe that can be enjoyed hot or cold; ideal for lunch or dinner and suitable for vegans, vegetarians, and lactose-intolerant people. Barley can be replaced with other grains (millet, spelt, buckwheat) and the seeds with nuts of your choice or omitted.
Step 1 of 5: Wash the pearled barley and boil it following the times indicated on the package.
Step 2 of 5: Clean the cavolo nero by removing the central rib of the leaves, wash it, and chop it roughly.
Step 3 of 5: Heat a non-stick pan, add the extra virgin olive oil and the cavolo nero; cook over medium heat, adding the salt.
Step 4 of 5: When the cavolo nero is almost cooked, add the pumpkin seeds and sunflower seeds if desired, and add the well-cooked barley.
Step 5 of 5: Let everything flavor over high heat for a few minutes, then serve hot or let it cool to eat it cold.
Recipe by
Portion: the weight of the ingredients divided by 2 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 serving190 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 918 kJ219 kcal | 483 kJ115 kcal |
| Fat | 10.96 g | 5.77 g |
| of which saturated fatty acids | 1.63 g | 0.86 g |
| Carbohydrates | 25.52 g | 13.43 g |
| of which sugars | 1.56 g | 0.82 g |
| Fibre | 4.85 g | 2.55 g |
| Protein | 4.79 g | 2.52 g |
| Salt | 0.02 g | 0.01 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
