Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'
20 Ingredients
  • Pearled barley
  • 1 tablespoon sunflower oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 cups (750 ml) vegetable or chicken stock
  • heaping 1/2 cup (110 g) pearled barley
  • 1/4 preserved lemon, flesh removed and skin finely chopped
  • 1 3/4 ounce (50 g) feta cheese, crumbled
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons thyme leaves
  • 2 tablespoons purple basil sprouts, radish sprouts, or purple basil leaves, shredded
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 7 tablespoons (100 g) unsalted butter
  • 15 sprigs thyme
  • 6 large portobello mushrooms
  • 3/4 cup (180 ml) dry white wine
  • 1 cup (180 ml) vegetable stock
  • 2 cloves garlic, finely sliced
  • Coarse sea salt and freshly ground black pepper
Nutrition
366
18% daily value
6 servings
                                       
                                           
     

Fat

34% 22

Saturated

55% 11

Trans

- 1

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

10% 30

Carbs (net)

- 24

Fiber

26% 7

Sugars

- 7

Sugars, added

- 0

Protein

20% 10

Cholesterol

16% 47

Sodium

38% 900

Calcium

11% 113

Magnesium

11% 44

Potassium

16% 773

Iron

17% 3

Zinc

16% 2

Phosphorus

38% 263

Vitamin A

17% 151

Vitamin C

19% 17

Thiamin (B1)

15% 0

Riboflavin (B2)

32% 0

Niacin (B3)

54% 9

Vitamin B6

33% 0

Folate equivalent (total)

14% 57

Folate (food)

- 57

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

4% 1

Vitamin E

12% 2

Vitamin K

18% 22
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