Vegetables and Barley Stew
Total time: 20 minutes
Serves 4
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
Energy (kcal)
122.64
Carbs (g)
3.60
Proteins (g)
8.63
Fats (g)
6.34
Fibre (g)
9.32