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Ingredients
- 80 g di scalogno a pezzi
- 40 g di olio extravergine di oliva
- 1 porro a listarelle
- 300 g di funghi a tocchetti
- 700 g di acqua
- 5 g di dado per brodo vegetale
- 150 g di orzo perlato (cottura 30-35 minuti)
- 5 g di sale + q.b.
- Nutrition
- per 1 porzione
- Calories
- 1111.5 kJ / 265.7 kcal
- Protein
- 7.9 g
- Carbohydrates
- 36.6 g
- Fat
- 11.1 g
- Saturated fat
- 1.8 g
- Fiber
- 8.3 g
- Sodium
- 604.3 mg
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