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Ingredientes
- 50 gm (2 ounce) butter
- 1 lrg onion, diced
- 2 clv garlic, minced
- 2 stk celery, minced
- 110 gm (4 ounce) button mushrooms
- 2 x carrots, peeled and diced
- 250 gm (9 ounce) pearl barley, thoroughly rinsed
- 300 ml (10 fl ounce) vegetable stock
- 35 gm (1 1/4 ounce) dry wild mushrooms, soaked in 300ml warm water
- 1 tsp dry Herbes de Provence
Direcciones
- Pre-heat oven to 180 C / 350 F / Gas 4. Soak the wild mushrooms, allow 30 min. Heat the butter in an oven proof dish with a lid and saute/fry the onion, garlic and celery for 6 min.
- Add in the button mushrooms and carrots. Cover and cook for another 5 min.
- Add in the barley, stock and soaked wild mushrooms. Bring to the boil and turn off the heat. Bake in the oven for 15 min. Add in the herbs, stir and add in extra water if the dish looks dry. Place back in the oven and bake for 12 min with the lid on.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 109 | 30% |
| Total Fat 12.4g | 16% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 416mg | 17% |
| Potassium 399mg | 11% |
| Total Carbs 57.92g | 15% |
| Dietary Fiber 11.9g | 40% |
| Sugars 4.23g | 3% |
| Protein 7.58g | 12% |
