Creamy Pearl Barley and Mushroom Pot (Vegan)
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Ingredients
- 250 g pearl barley
- 300 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 900 ml vegetable stock
- 100 ml unsweetened oat cream
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 9.6 g
- Carbohydrate
- 46.9 g
- of which sugars
- 5.3 g
- Fat
- 11 g
- of which saturates
- 1.5 g
- Fibre
- 11 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and soften the onion for 6 minutes, then add the garlic and mushrooms and fry for 8 minutes until golden.
- 2
Stir in the pearl barley and vegetable stock, bring to a simmer and cook for 30-35 minutes, stirring occasionally, until the barley is tender and the liquid has mostly been absorbed.
- 3
Stir in the oat cream and warm through for 2 minutes.
- 4
Season with black pepper, stir through the parsley and serve in deep bowls.
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