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Ingredients
- 70 g d'échalotes (2-3 échalotes)
- 30 g d'huile d'olive
- 250 g d'orge perlé, moyen, lavé et égoutté
- 100 g de vin blanc sec, végétalien
- 750 g d'eau, chaude
-
1
c. à soupe de pâte de bouillon de légumes, faite maison, végétalienne (voir conseil)
or 1 cube de bouillon de légumes (pour 0,5l), végétalien - ½ c. à café de sel fin
- 2 pincées de poivre blanc moulu
- ¾ c. à café de thym déshydraté (optional)
- 40 g de pignons de pin
- 400 g de courgette, tranchée (5 mm)
- 50 g de tomates séchées à l'huile, coupées en lanières (5 mm)
- 60 g de beurre d'amandes blanches
- Nutrition
- per 1 portion
- Calories
- 2159 kJ / 517 kcal
- Protein
- 16 g
- Carbohydrates
- 52 g
- Fat
- 23 g
- Fibre
- 8.5 g
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