Free Healthy Recipe - Barley and Porcini Pot

Dairy free, Gluten free, Low GI, Wheat Free

Copyright John Paul Urizar

Bunker down for the night with a bowl of comforting vegetarian fare. The delicious meaty flavour of porcini mushrooms combined with warming sweet vegetables and sprouts, held together with nourishing barley is easy and delicious fare. Serve it in bowls with tamari sauce for extra flavour.

1 tbsp olive oil
2 cloves garlic, peeled
1 cup barley
1 tbsp thyme
1 cup sweet potato, cut into cubes
2 cups Brussels sprouts, peeled
1 cup pumpkin, cut into large chunks
½ cup fresh parsley, chopped
tamari to serve

Preheat the oven to 200 degrees Celsius.
Soak the porcini in 2 cups warm water to rehydrate. Drain and reserve the soaking water.

While the porcini are soaking heat the oil in an oven proof dish add the garlic and sweet potato and stir around to cover in the oil. Add the barley and stir through. Add the porcini, thyme and porcini water, and season with salt and pepper.
Cover the pan and place in the oven for 25 minutes. Remove from the heat and add Brussels sprouts and pumpkin.
Place the pan back in the oven and cook for a further 20 minutes. Remove from the heat
Stir through the parsley and serve with tamari.

Note: Thyme is traditionally used to help ease respiratory conditions such as bronchitis, laryngitis and pharyngitis.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 45 mins
Ready in: 60 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1078 kj
Calories 258 kcal
Fat 6.1 g
Saturated Fat 0.9 g
Total Carbohydrate 38.1 g
Total Protein 7.9 g
Fibre 9.1 g

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