Search
by Ingredient

Harvest Hot Pot

StarStarStarStarHalf star

Submitted by wendyjay

YIELD

6 servings

PREP

40 min

COOK

30 min

READY

70 min

Ingredients

8 231.2
OUNCES ML/G PEARL BARLEY
2 1E+1
TEASPOONS ML SUNFLOWER OIL
8 231.2
OUNCES ML/G SHALLOTS
or onion
2 2
SMALL SMALL LEEKS
trimmed, sliced *
1 1
LARGE LARGE POTATOES
diced
6 173.4
OUNCES ML/G CARROTS
sliced
6 173.4
OUNCES ML/G MUSHROOMS, BUTTON
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
fresh, chopped
2 1E+1
TEASPOONS ML THYME
fresh, chopped *
1 5
TEASPOON ML YEAST EXTRACT *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Cover the barley with plenty of water. Bring to the boil, cover and simmer for 30 to 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 to 10 minutes.

Add the rosemary, thyme and cooked barley.

Make the reserved stock up to ¾ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 209 9% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 59mg 2%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 28%
Sugars g
Protein 11g
Vitamin A 60% Vitamin C 13%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Email this recipe