Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 0 out of 4
7 Ingredients
Number of servings
4
- 200grams pearl barley, wash and drain
- 1tablespoons canola oil
- 200grams mixed mushrooms, washed and sliced
- 100grams peas
- 1 medium white onion, peeled and diced
- 3 cloves garlic, peeled and diced
- 80grams vegan parmesan, grated
Nutrition per serving
1290kJ / 310Cal
1290 Kilojoules or 310 Calories
15% of daily energy intake*
Protein
8.1grams
Fat
10.7grams
Carbs
38.8grams
Sugars
3.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This luxuriously silky dish is finished with cheese for added indulgence.
Method
Step 1 of 6
Heat up a large pot to a medium heat with the canola oil and fry the sliced mushrooms for 3 minutes while tossing.
Step 2 of 6
Remove the mushrooms from the pot and set to one side. Add the diced onion and garlic to pot and fry for 2 minutes while tossing.
Step 3 of 6
Add the washed and drained pearl barley to the pot and add 1/4 of the vegetable stock and allow to simmer for 10 minutes.
Step 4 of 6
Add half of the stock and the peas to the pot and allow to cook for a further 10 minutes stirring occasionally.
Step 5 of 6
Add the rest of the stock to the pot and re-introduce the mushrooms to the pot and then cook for 15 more minutes stirring occasionally.
Step 6 of 6
Once the stock has reduced enough, serve with some grated vegan parmesan.
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