Barley & Mushroom Pot with Thyme

Ingredients

• 250 g pearl barley
• 400 g mushrooms, sliced
• 1 onion, 2 garlic cloves
• 3 tbsp olive oil
• 1 litre vegetable stock
• 2 sprigs thyme
• 40 g parmesan, grated
• Parsley, salt, pepper

Instructions

1. 1Fry the mushrooms in 2 tbsp olive oil over high heat until browned. Set aside.
2. 2Soften onion and garlic in the remaining oil, add barley and thyme and stir 1 minute.
3. 3Add the stock, bring to a simmer and cook 30 minutes, stirring now and then.
4. 4Return the mushrooms and cook 5 minutes more, until the barley is tender.
5. 5Stir in parmesan and parsley and season.

Simple swaps

• Nutritional yeast instead of parmesan for a lactose-free version.
• Farro or brown rice can replace the barley.

Why it fits your focus

Wholegrain barley is high in fibre, including beta-glucan, and mushrooms and onion add further plant variety to the meal.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.