Vegetable yuvetsi with wholemeal barley

Ingredients (for 4 servings):

250 g wholemeal barley

300 g mushrooms (pleurotus or white), sliced

1 small zucchini, diced

1 carrot, grated

1 red pepper, chopped

1 onion, chopped

2 cloves garlic

2 tbsp olive oil

400 g grated tomato or concasse

600 ml hot vegetable broth or water

1/2 tsp cinnamon (optional)

1/2 tsp oregano or thyme

Salt and pepper

Execution instructions:

1. Preheat the oven to 190°C.

   
   

2. In a large frying pan or saucepan, sauté the onion, garlic, and mushrooms with 1 tablespoon olive oil over high heat until golden brown.

   
   

3. Add the carrot, pepper, zucchini and sauté for 3–4 minutes.

   
   

4. Add the grated tomato, spices, salt and pepper and simmer for 5 minutes.

   
   

5. Place the barley in an ovenproof dish and pour the vegetable-mushroom mixture and hot broth over it. Mix well.

   
   

6. Bake for 30–35 minutes, stirring halfway through to prevent sticking. If necessary, add a little water at the end.

   
   

7. When the barley is soft and the sauce has thickened, drizzle with the remaining 1 tbsp olive oil and serve.

Nutritional Analysis (per serving, out of 4 total):