W50 - Calorie Smart - High fiber - Pearl Barley
with spinach and cherry tomatoes
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Parelgerst
(Bevat: Gerst, Gluten Kan bevatten: Gluten)
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
½
Tomatenpuree
100 gram
Spinazie
65 gram
Rode cherrytomaten
25 gram
Roomkaas
(Bevat: Melk (inclusief lactose))
15 gram
Harissa
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
½ zakje(s)
Hello Harissa
10 gram
Parmigiano Reggiano DOP
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
½ el
Olijfolie
250 ml
Zoutarme groentebouillon
1 tl
Honing [of plantaardig alternatief]
¼ el
Extra vierge olijfolie
naar smaak
Peper en zout
Benodigdheden
Instructies
Prepare the stock. Crush or mince the garlic. Dice the onion.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
Heat a drizzle of olive oil in a large deep frying pan with a lid over medium-high heat. Add the garlic and onion and fry for 1 - 2 minutes. Add the pearl barley, the Hello harissa* and tomato paste and fry for another minute.
*Take care, this ingredient is spicy! Use as preferred.
Add the stock. Bring to a boil, then put the lid on and cook for 25 - 30 minutes (see Tip), stirring regularly. Add some more water if needed.
Tip: pearl barley is quite a hard grain, so it will still have a little bit of bite when cooked.
In the meantime, quarter the cherry tomatoes. In a bowl, mix the cherry tomatoes with the extra virgin olive oil and half of the honey. Season with salt and pepper. Chop the parsley and almonds. Grate the Parmigiano.
Gradually add the spinach to the risotto and let wilt. Stir the rest of the honey and cream cheese in the pearl barley risotto. Season well with salt and pepper.
Serve the pearl barley risotto on deep plates. Top with the cherry tomatoes. Drizzle over the harissa. Garnish with the parsley, Parmigiano and almonds.
