Pearl Barley and Mushroom Supper
Pearl barley is a lovely healthy alternative for traditional risotto rice, it provides minerals, fibre, selenium, copper, chromium and magnesium. It's a wonderfully versatile grain with a rich nutty flavour and can be used in most dishes where you would normally have rice.
Ingredients
- 120 g Pearl barley
- 500 ml Water
- 0.5 tbsp Bouillon
- 1 Onion Peeled and finely chopped
- 500 g Mushrooms Chestnut
- 1 bunch Parsley
- 1 tbsp Olive oil
Instructions
- Add pearl barley and bouillon to the water and bring to a boil, turning down and simmer for 30-40 minutes, or until softened and all liquid is absorbed.
- Next, gently fry the onions in olive oil until softened.
- In a separate pan, fry the mushrooms and garlic, until softened.
- To serve, toss together the cooked pearl barley with the onion and mushroom mixtures. Stir in parsely and season with salt and pepper to taste.
Nutrition
Nutrition Facts
Pearl Barley and Mushroom Supper
Amount per Serving
Calories
305
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
125
mg
5
%
Potassium
1205
mg
34
%
Carbohydrates
62
g
21
%
Fiber
14
g
58
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
2431
IU
49
%
Vitamin C
47
mg
57
%
Calcium
87
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
