Barley with Mushroom and Roasted Garlic Stew
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 | COOKING TIME |
| 35 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Garlic | 6 cloves | 12 cloves |
| Mushrooms | 250 gr | 500 gr |
| Carrot | 2 | 4 |
| Barley | 1/2 cup | 1 cup |
| Thyme | 1 tsp | 2 tsp |
| Spring onion | 3 stalks | 6 stalks |
| Parsley | 3 stalks | 6 stalks |
| Stock cube | 1 | 2 |
| Bread roll | 2 | 4 |
| *Vinegar (apple, white wine) | 1 tbsp | 2 tbsp |
| *Olive oil | 1 tbsp | 2 tbsp |
| *Soy sauce | 1 tbsp | 2 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per Serve | |
| Energy | 502Kj |
| Protein | 5.4g |
| Fat, Total | 1.4g |
| – Saturated | 0.3g |
| Carbohydrates | 18.1g |
| – Sugars | 2.2g |
| Sodium | 382g |
| Allergens | Wheat, |
TOOLS: Fry pan, 2 saucepans, spatula/wooden spoon
METHOD
1
COOK
Place barley with 3(6) cups of boiling water and stock cube in a saucepan ● bring to the boil and then reduce heat to a simmer ● simmer for 20 minutes
2
ROAST
Place a small fry pan on medium heat ● place garlic cloves with skin on and no oil in the pan ● dry roast for 9-10 minutes tossing regularly (this process will sweeten the garlic)
3
PREP
Slice mushrooms into quarters and carrot into half rings ● when garlic is roasted, remove skin and mince the soft center ● coarsely chop parsley, slice spring onion into small rings and set both aside
4
COOK
Place saucepan with 1(2) tbsp of oil on medium heat ● add carrot and mushrooms and cook until mushrooms have released their moisture (6-7 minutes) ● then add the minced garlic, a good pinch of S&P, thyme, soy, vinegar and the barley with the stock ● simmer for 10 minutes
5
FINISH & SERVE
Check barley, if not fully cooked and the water has absorbed, add a little more water ● add spring onion and parsley ● mix everything well, season with salt & pepper if desired ● serve in bowls with bread roll
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.