Informations supplémentaires
35 min.
|
507 kcal
|
easy
|
|
Printable version
1. Setup
Cut the cherry tomatoes in half. Chop the onion and herbs. Drain and rinse the corn. Put the broth cube in 3.5 2P | 5 3P cups of warm water.
2. Cook the tomatoes
Heat a drizzle of oil in a large skillet over medium-high heat. Cook the onion, tomatoes and fenugreek for 2-3 minutes. Add salt and pepper.
3. Add the barley
Add the tomato paste, 1 tsp. of sugar and the barley and mix well. Gradually add the broth until it is all absorbed and the barley is tender, about 20-25 minutes. Add the corn and mix.
4. Add the yogurt
Add the yogurt and herbs and mix. Adjust salt and pepper to taste.
5. Plate your dish
Serve the risotto and garnish with the sunflower seeds. Bon appétit!
180mlPearled Barley
1unitMulticolor Cherry Tomatoes
30mlTomato Paste
1unitCorn Kernels
1unitGreek Yogourt 2%
1unitVegetable Broth Cube(s)
1unitRed Onion(s)
30gGrilled sunflower seeds
1unitFresh Parsley and Basil
15mlFenugreek spice
What you need
pan
507 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
92g
31%
fat
11g
17%
cholesterol
2mg
1%
fiber
19g
76%
protein
18g
saturated
2g
10%
sodium
933mg
39%
sugar
11g
trans
0g