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Vegetables and Barley Stew

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Total time: 20 minutes

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Serves 4

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9.32 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Oil, olive


1 pc - Small onions, raw


100g - Vegetables, mixed, frozen, unprepared


1 pc - Medium celery, stalk


1 pc - Medium tomato, red, ripe


3 cup - Water


¾ cup - Barley, pearled, raw


1 dash - Salt, table


1 pinch - Pepper, black


1 cup - Spinach, raw


4 slices - Bread, wheat, toasted

UTENSILS

Instant pot, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in the instant pot in sauté mode. Add the onion, mixed vegetables, celery and tomatoes. Sauté for 2 minutes.


2. Add the water and pearl barley and season with salt and pepper. Stir and close the lid. Set the instant pot to "pressure cook" for 15 minutes.


3. Make sure to release first the pressure before opening the lid.


4. Add spinach and close the lid again. Leave for 1-2 minutes.


5. Ladle on the serving bowls and serve with a slice of toasted wheat bread.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 312g

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Energy (kcal)

122.64

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Carbs (g)

3.60

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Proteins (g)

8.63

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Fats (g)

6.34

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Fibre (g)

9.32