384 kcal
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 384 kcal | (19%) | |
| Protein | 25 g | (50%) | |
| Fat | 20 g | (25%) | |
| Carbohydrates | 39 g | (15%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 17 g | (57%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| ¾ cups | Pearl barley |
| 1 ⅓ cups | water |
| 1 teaspoon | salt |
| 5 tablespoons | lemon juice |
| freshly ground peppers | |
| 2 teaspoons | chopped thyme leaves |
| 4 tablespoons | olive oil |
| 1 | shallots finely chopped |
| 8 cups | Spinach |
| 2 ½ cups | Pumpkin flesh diced |
| ⅓ cups | Parmesan cheese a piece |
Related recipes
Directions
1 Soak the pearl barley in cold water overnight, then drain, put into a pan, cover with water and cook for about 1 hour until soft (season well with salt 15 minutes before the end). Strain through a sieve and rinse
2 in cold water.
3 Wash and sort the spinach and cook in a little boiling, salted water until wilted. Then drain, refresh in cold water and drain thoroughly. Squeeze out the spinach and chop roughly.
4 Cook the pumpkin in boiling, salted water for about 10 minutes. Drain thoroughly.
5 Heat 1 tbsp oil in a pan and sweat the shallot until translucent. Add the spinach and cook gently for 4 - 5 minutes. Season with 1 tbsp lemon juice, salt and pepper and add the thyme.
6 Mix the rest of the oil and lemon juice with salt and pepper.
7 Mix the drained barley with the vegetables and salad dressing. Serve the vegetable salad with freshly shaved Parmesan.
Comments
This recipe hasn't received any comments yet.
Leave a Comment