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Harvest Hot Pot

 

20

Yield

6

servings

Prep

40

min

Cook

30

min

Ready

70

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

8 ounces pearl barley
2 teaspoons sunflower oil
8 ounces shallots
or onion
2 small leeks
trimmed, sliced
*
1 large potatoes
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 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

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 2099% of calories 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?

 

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