One-Pot Barley and Vegetables
TM5 TM6

One-Pot Barley and Vegetables

3.8 (8 ratings)

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 into ½ in. pieces (approx. 3 med. parsnips)
  • 6 oz carrots, diced into ½ in. pieces (approx. 4 med. carrots)
  • 10 oz Yukon gold potatoes, cubed (½ in.), (approx. 3 med. potatoes)
    or 10 oz sweet potatoes, cubed (½ in.)
  • 4 ½ oz celery, cut into ¼ in. pieces (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
  • parsley, to garnish

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

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