Preparation Time:
110 min
Difficulty:
Expert
Ingredients:
- 150g of barley
- 600ml of vegetable broth
- 50g of parmesan cheese
- 100g of mushrooms
- 50g of peas
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 30ml of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Kitchen Tools Needed:
- Saucepan
- Wooden Spoon
- Chef's Knife
- Cutting Board
Instructions:
- In a saucepan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft.
- Add the mushrooms and cook until they release their moisture.
- Stir in the barley and toast for about 2 minutes, stirring constantly.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 30 minutes, add the peas and continue stirring until the barley is creamy and tender, about 10-15 more minutes.
- Stir in the parmesan cheese, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Macros:
- Total Calories: 465kcal
- Carbs: 60g
- Proteins: 20g
- Fats: 15g
Tags
Whole Grains