Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 70 g shallots (2-3 shallots)
- 30 g olive oil
- 250 g pearl barley, medium, rinsed and drained
- 100 g dry white wine, vegan
- 750 g water, hot
-
1
heaped tsp vegetable stock paste, homemade, vegan (see tip)
or 1 vegetable stock cube (for 0.5 l), vegan, crumbled - ½ tsp fine sea salt
- 2 pinches ground white pepper
- ¾ tsp dried thyme (optional)
- 40 g pine nuts
- 400 g courgettes, sliced (5 mm)
- 50 g sun-dried tomatoes in oil, drained, cut in strips (5 mm)
- 60 g almond butter
- Nutrition
- per 1 portion
- Calories
- 2159 kJ / 517 kcal
- Protein
- 16 g
- Carbohydrates
- 52 g
- Fat
- 23 g
- Fiber
- 8.5 g
In Collections
Alternative recipes
Puy Lentil and Sausage Casserole
45min
Courgette and Carrot Quinoa Salad
1h 35min
Mushroom Stroganoff
30min
Pumpkin Pearl Barley Risotto with Chorizo
45min
Avocado Pesto Orecchiette
35min
Pearl Barley and White Bean Stew
1h
Garlic and White Bean Stew
50min
Vegetable Stroganoff
30min
Pepper, Anchovy and Onion Cornbread Tart
45min
Pearl Barley Risotto with Mushrooms
50min
Ricotta, Mint and Courgette Lasagne
2h
Aubergine, Courgette and Red Lentil Gratin
1h 10min