Spring vegetable & pearl barley stew
A light broth-based barley stew of leeks, carrots, asparagus and peas with lemon and parsley.
Miso butter mushrooms on barley
Pearl barley under a pile of miso-butter mushrooms and soft herbs.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Simmer the barley 30 minutes; drain.
- Step 2
Fry the mushrooms hard and dry in the oil; 8 minutes.
- Step 3
Add butter, miso, garlic and thyme; toss 2 minutes.
- Step 4
Fold in the barley with lemon and herbs; finish with Parmesan if using.
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Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 54g |
| – of which sugars | 3g |
| Fibre | 10g |
| Fat | 23g |
| – of which saturates | 9g |
| – of which omega-3 | 0.3g |
| Calcium | 110mg |
| Iron | 2.6mg |
| Salt | 1.5g |
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