Gut health Vegetarian Harvest minestrone with borlotti & cavolo nero
The autumn minestrone: borlotti, squash, cavolo nero and small pasta under Parmesan.
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).
Tick ingredients off as you gather them.
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.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
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 |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Reviews open with member accounts.
Cooked it? Rate this recipeTwo clicks. Comments welcome but optional.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Gut health Vegetarian 
Gut health Braised red cabbage with apples & chicken sausages
Slow vinegar-braised red cabbage and apples under grilled chicken sausages and mustard mash.
Gut health Vegan Whole roast cauliflower with tahini & pomegranate
A burnished whole cauliflower over spiced chickpeas, tahini sauce and pomegranate.