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Ingredientes
- 1 lrg onion, minced
- 2 Tbsp. butter
- 2 clv garlic
- 1 x leek, minced
- 1 Tbsp. diced pancetta or possibly 1 tbsp bacon
- 1 x carrot, diced
- 1 c. pearl barley
- 2 x bay leaf
- 5 sprg fresh thyme
- 8 c. chicken stock
- Â Â salt, to taste
- Â Â freshly cracked black pepper, to taste
- 1/2 x squash, diced, roasted
- Â Â minced steamed kale, for garnish
Direcciones
- Saute/fry onions in butter on medium heat till golden brown.
- Add in the garlic, leek, pancetta, and carrot and continue to cook for 2 to 3 min or possibly till garlic is golden brown.
- Add in remaining ingredients except squash and kale. Bring to the boil.
- Cover and reduce heat to low. Simmer, covered for about 30 min or possibly till barley is tender.
- Add in the squash and simmer for a further 15 min uncovered. Adjust seasoning and add in the kale.
- Serve in carved out baby squash or possibly pumpkins if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 43 | 22% |
| Total Fat 4.93g | 6% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 572mg | 24% |
| Potassium 477mg | 14% |
| Total Carbs 32.38g | 9% |
| Dietary Fiber 7.8g | 26% |
| Sugars 2.02g | 1% |
| Protein 7.77g | 12% |
