Harvest Hot Pot

70 minutes Prep: 40 minutes Cook: 30 minutes

209 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

8	ounces	pearl barley
2	teaspoons	sunflower oil
8	ounces	shallots	or onion
2	small	leeks	trimmed, sliced
1	large	potato	diced
6	ounces	carrots	sliced
6	ounces	mushrooms, button
2	teaspoons	rosemary leaves	fresh, chopped
2	teaspoons	thyme	fresh, chopped
1	teaspoon	yeast extract
1	x	salt and black pepper	to taste

Directions

Cover the barley with plenty of water. Bring to the boil, cover and simmer for 30 - 40 minutes.

Drain and reserve the stock.

Heat the oil in a large pan and gently fry the shallots, leeks , potato, carrots and mushrooms for 8-10 minutes.

Add the rosemary,thyme and cooked barley.

Make the reserved stock up to 3/4 pint with water.

Add to the barley and vegetables together with the yeast extract.

Bring to the boil, cover and simmer for 30 minutes.

Season to taste. Serve hot.

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Nutrition Facts

Serving Size 147g

Amount per Serving

Calories 209 9% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 59mg	2%
Total Carbohydrate 44.0g	15%
Dietary Fiber 7.0g	28%
Sugars 2.0g
Protein 5.0g	11%

Vitamin A	60%		Vitamin C	13%
Calcium	4%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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