Barley with pumpkin and carrots is a vegan and vegetarian first course, without cheese, butter, and eggs. A healthy, tasty, and light recipe, ideal for autumn lunches and dinners.
Wash the pearl barley and boil it according to the instructions on the package.
Peel the carrots and wash them along 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.
Adjust with salt and pepper and mix well.
Serve with a sprinkling of oregano.
Pot for boiling barley
Pan
Knife and cutting board
Spoon
Vegan and vegetarian recipe, without butter, cheese, and eggs. Cooking time is indicative: also follow the instructions on the pearl barley package.
Italy
| 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 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.03 |
