One-Pot Barley and Vegetables

Name: One-Pot Barley and Vegetables
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 1 lemon; 1 oz dried porcini mushrooms; 1 tsp fennel seeds; 1 ½ tsp salt; 1 ½ tsp fresh ground pepper; 5 oz yellow onions; 2 garlic cloves; 1 oz olive oil; 5 ½ oz parsnips; 6 oz carrots; 10 oz Yukon gold potatoes; 4 ½ oz celery; 4 oz pearl barley; 22 oz water; 2 heaping tsp vegetable stock paste; 1 oz tomato paste; 1 can diced tomatoes; 8 oz baby portobello mushrooms; parsley

3.8 13 ratings

Prep. 20 min

Total 1 h 10 min

4 portions

Ingredients

lemon peel only, no pith (approx. 0.5 oz of peel)
1
dried porcini mushrooms
1 oz
fennel seeds
1 tsp
salt to taste, divided
1 ½ tsp
fresh ground pepper to taste, divided
1 ½ tsp
yellow onions quartered
5 oz
garlic cloves
2
olive oil
1 oz
parsnips diced (½ in.) (approx. 3 med. parsnips)
5 ½ oz
carrots diced (½ in.) (approx. 4 med. carrots)
6 oz
Yukon gold potatoes cubed (½ in.), (approx. 3 med. potatoes)
10 oz
10 oz sweet potatoes, cubed (½ in.), (approx. 3 med. potatoes)
celery cut into pieces (¼ in.) (approx. 5 stalks)
4 ½ oz
pearl barley
4 oz
water
22 oz
vegetable stock paste
2 heaping tsp
tomato paste
1 oz
diced tomatoes (approx. 14.5 oz)
1 can
baby portobello mushrooms sliced
8 oz
8 oz sugar snap peas, sliced
parsley to garnish