Barley with mushrooms & vegetable cream

Ingredients (2 servings):

140 g barley (preferably wholemeal)

250 g fresh mushrooms (white, brown or pleurotus), sliced

100 ml vegetable cream (e.g. soy or unsweetened almond)

1 small onion, chopped

1 clove garlic, crushed

1 tbsp olive oil

1/2 tsp mustard

1/2 tsp nutritional yeast (optional)

Salt, pepper

Fresh thyme or parsley for serving

(Optional) 1 tsp lemon or zest for freshness

Execution instructions:

1. Boil the barley in salted water according to the instructions (about 10–12 minutes) and reserve 2–3 tablespoons of the water.

   
   

2. Meanwhile, sauté the onion and garlic in olive oil in a large pan until soft.

   
   

3. Add the mushrooms and sauté over high heat until softened and lightly browned (7–8 minutes).

   
   

4. Lower the heat and add the mustard, vegetable cream, nutritional yeast (if using), salt and pepper.

   
   

5. Pour the boiled barley into the pan along with some of its water and stir well until the sauce thickens.

   
   

6. Serve with fresh thyme or parsley, and (if desired) a few drops of lemon or zest.

Performance & Weight:

2 servings

Weight per serving (cooked): ~ 360 g

Nutritional Analysis (per 1 serving ~ 360 g):