Pearl barley risotto with southern vegetables

Pearl barley gives a nutty taste boost to this healthy vegetarian dish, as its creamy texture soaks up the bold flavours of the aubergine/courgette and sweet pepper. This dish can be adapted for people with chewing and swallowing problems and is also very nutritious

Ingredients

200g pearl barley
1.5l vegetable stock
250g aubergine/courgette
250g cherry tomatoes
2 tbsp olive oil
1 tbsp flat-leaf parsley
1 tbsp basil leaves
2 garlic cloves
1 sweet pepper
1 tsp cumin
1 tsp Râs al Hânou spice mix
1 tsp lemon juice

Preparation

1. Dice the aubergine/courgette and sweet pepper.
2. Finely chop the flat-leaf parsley, basil leaves, and garlic cloves.
3. Cook the pearl barley in salted boiling water or vegetable stock.
4. Pour into a sieve and rinse under cold running water. Drain well.

Method

1. Stew the diced vegetables, tomatoes and garlic in heated olive oil until al dente.
2. Season with salt, pepper and cumin, stirring well.
3. Add the cooked pearl barley and keep warm over a low heat.

Finishing

1. To serve, add the finely chopped basil and flat-leaf parsley, drizzle with olive oil, stir well and serve.
2. Season to taste with Râs al Hânout and lemon juice.

Nutritional information

Nutrition per 100g

Energy……………………………………………………….. 46kcal/194kJ
Proteins………………………………………………………………………………..1.6g
Total fat……………………………………………………………………………….1.3g
Saturated fat ………………………………………………………………..0.4g
Monounsaturated fat …………………………………………..0.7g
Polyunsaturated fat…………………………………………….0.1g
Cholesterol ……………………………………………………………………. 0mg
Carbohydrates……………………………………………………………………7.1g
Sugars …………………………………………………………………………..1.1g
Fibres…………………………………………………………………………………….1.0g