Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 6.15 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 400grams pearl barley
- 200grams baby beetroot, peeled, cut into wedges
- 2 carrots, cut into 2cm dice
- 2 red onions, sliced
- 250grams sweet potato, peeled, cut into 2cm dice
- 6 cup salt-reduced vegetable stock, hot
- 1/3 cup extra virgin olive oil
- 1/4 cup parmesan, grated
- 60grams baby spinach
- 1teaspoons thyme leaves
Nutrition per serving
2820kJ / 675Cal
2820 Kilojoules or 675 Calories
32% of daily energy intake*
Protein
16.2grams
Fat
27.5grams
Carbs
85.2grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C.
Step 2 of 4
Combine half the onion and garlic with sweet potato, beetroot and carrot in a large roasting pan. Add half of the oil, toss to coat and season. Roast for 30 minutes until tender.
Step 3 of 4
Meanwhile, heat remaining oil in a saucepan over medium heat. Add remaining onion, garlic and thyme and cook for 5 minutes until softened. Add barley and stir for 1 minute to coat the grains. Add 1 cup of the stock and simmer until absorbed. Add remaining stock and simmer, uncovered, for 30 minutes stirring occasionally until barley is tender.
Step 4 of 4
Add spinach, cover and cook for 2 minutes until wilted. Stir in vegetables and season. Serve topped with parmesan.
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