Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 70 g shallots (2-3 shallots)
- 30 g olive oil
- 250 g pearl barley, medium, washed and drained
- 100 g dry white wine, vegan
- 750 g water, hot
-
1
tbsp vegetable stock paste, homemade, vegan (see tip)
or 1 vegetable stock cube (for 0.5 l), vegan - ½ tsp fine salt
- 2 pinches ground white pepper
- ¾ tsp dried thyme (optional)
- 40 g pine nuts
- 400 g courgette, sliced (5 mm)
- 50 g sun-dried tomatoes in oil, cut into strips (5 mm)
- 60 g almond butter, white
- Nutrition
- per 1 portion
- Calories
- 2159 kJ / 517 kcal
- Protein
- 16 g
- Carbohydrates
- 52 g
- Fat
- 23 g
- Fibre
- 8.5 g
In Collections
Alternative recipes
Sweet Potato, Red Pepper and Cannellini Bean Soup
35min
Pearl Barley Risotto with Mushrooms
50min
Ratatouille
40min
Curried lentils and steamed pumpkin
1h 15 min
Curried Squash Galette
1h 20min
Balsamic Spelt Salad
20min
Orange couscous with steamed salmon
35min
Oriental beef stew with pearl couscous
40min
Cauliflower and sweet potato salad with nuts
40min
Chili non Carne
1h
Beetroot soup with herb dumplings
1h 10min
Sweet Potato and Courgette Frittata
45min