Pearled barley with pumpkin and carrots is a vegan and vegetarian first course, without cheese, without butter and without eggs. A healthy, tasty and light recipe, ideal for autumn lunches and dinners.
Wash the pearled barley and boil it according to the instructions on the package.
Peel the carrots and wash them together with the pumpkin. Cut the vegetables into cubes.
Brown the washed and chopped shallot in a pan with extra virgin olive oil and a few tablespoons of hot water; cook for about 15 minutes until the vegetables are tender.
When the barley is cooked, add it to the vegetables in the pan.
Season with salt and pepper and stir well.
Serve with a sprinkle of oregano.
Pot for boiling the barley
Pan
Knife and cutting board
Spoon
Vegan and vegetarian recipe, without butter, cheese and eggs. Indicative cooking time: also follow the instructions on the pearled barley package.
Italia
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| Energy (kcal) | 62.07 |
| Carbohydrates (g) | 13.75 |
| of which sugars (g) | 4.02 |
| Fat (g) | 0.23 |
| of which saturates (g) | 0.07 |
| Protein (g) | 1.61 |
| Fibre (g) | 1.84 |
| Salt (g) | 0.03 |
