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Ingredients
- 1200 g d'eau
- 1 ½ c. à café de sel
- 300 g d'orge perlé
- 40 g d'oignons de printemps en morceaux
- 5 feuilles de basilic frais
- 40 g d'huile d'olive
- 70 g de carottes en dés (1 cm)
- 100 g de poivron rouge en dés (1 cm)
- 100 g de courgette en dés (1 cm)
- 130 g d'aubergine en dés (1 cm)
- 1 c. à café de pâte de bouillon de légumes
- 30 g de pignons de pin
- 1 - 2 pincées de thym déshydraté (optional)
- Nutrition
- per 1 portion
- Calories
- 435 kcal / 1820 kJ
- Protein
- 11.5 g
- Fat
- 17.3 g
- Carbohydrates
- 62.8 g
- Fibre
- 15.8 g
- Saturated Fat
- 2.3 g
- Sodium
- 911 mg
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