One-Pot Barley and Vegetables

Name: One-Pot Barley and Vegetables
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 1 lemon; 1 oz dried porcini mushrooms; 1 tsp fennel seeds; 1 ½ tsp salt; 1 ½ tsp fresh ground pepper; 5 oz yellow onions; 2 garlic cloves; 1 oz olive oil; 5 ½ oz parsnips; 6 oz carrots; 10 oz Yukon gold potatoes; 4 ½ oz celery; 4 oz pearl barley; 22 oz water; 2 heaping tsp vegetable stock paste; 1 oz tomato paste; 1 can diced tomatoes; 8 oz baby portobello mushrooms; parsley

3.8 ( 13 ratings )

Difficulty easy

Preparation time 20min

Total time 1 h 10min

Serving size 4 portions

Ingredients

1 lemon peel only, no pith (approx. 0.5 oz of peel)
1 oz dried porcini mushrooms
1 tsp fennel seeds
1 ½ tsp salt to taste, divided
1 ½ tsp fresh ground pepper to taste, divided
5 oz yellow onions quartered
2 garlic cloves
1 oz olive oil
5 ½ oz parsnips diced (½ in.) (approx. 3 med. parsnips)
6 oz carrots diced (½ in.) (approx. 4 med. carrots)
10 oz Yukon gold potatoes cubed (½ in.), (approx. 3 med. potatoes)
or 10 oz sweet potatoes cubed (½ in.), (approx. 3 med. potatoes)
4 ½ oz celery cut into pieces (¼ in.) (approx. 5 stalks)
4 oz pearl barley
22 oz water
2 heaping tsp vegetable stock paste
1 oz tomato paste
1 can diced tomatoes (approx. 14.5 oz)
8 oz baby portobello mushrooms sliced
or 8 oz sugar snap peas sliced
parsley to garnish

Nutrition: per 1 portion
Calories: 347 kcal / 1452 kJ
Protein: 7 g
Fat: 8 g
Carbohydrates: 65 g
Fiber: 12 g