Barley and Noodle Casserole
(0 votes)
(0 votes)
Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
447
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 kcal | (21 %) | ||
| Protein | 11.99 g | (12 %) | ||
| Fat | 24.24 g | (21 %) | ||
| Carbohydrates | 42.08 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.37 g | (8 %) |
more nutritional values
| Vitamin A | 203.55 mg | (25,444 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 0.63 mg | (5 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 4.61 mg | (38 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 61.88 μg | (21 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 0.81 μg | (2 %) | ||
| Vitamin B₁₂ | 0.62 μg | (21 %) | ||
| Vitamin C | 0.15 mg | (0 %) | ||
| Potassium | 168.2 mg | (4 %) | ||
| Calcium | 348.21 mg | (35 %) | ||
| Magnesium | 39.45 mg | (13 %) | ||
| Iron | 2.05 mg | (14 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 1.78 mg | (22 %) | ||
| Saturated fatty acids | 14.08 g | |||
| Cholesterol | 98.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Pearl barley
- 300 grams Pasta
- salt
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters Whipped cream
- 250 milliliters Vegetable broth
- 100 milliliters dry white wine
- butter (for the casserole dishes)
- 120 grams grated Cheese (such as cheddar or emmentaler)
- peppers (freshly ground)
- Nutmeg
Preparation steps
1.
Cook the barley in salted water according to the directions on the box, until al dente. Cook the pasta during the last 10 minutes, and also cook until al dente. Drain both well.
2.
Add the butter to a hot pot, and let foam. Stir in the flour, and mix until combined. Gradually incorporate the cream, stirring constantly. Add the broth and wine, and simmer for 5 minutes until creamy and slightly thickened.
3.
Preheat the oven to 180°C (approximately 350°F). Grease 4 serving ramekins with the butter.
4.
Remove the sauce from the heat, stir in half the cheese and season with salt, pepper and nutmeg. Add the barley and pasta, mix, and fill the ramekins. Sprinkle with remaining cheese and bake until golden brown, about 25 minutes.
