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Pearl barley with fried vegetables

At first I was a bit hesitant about pearl barley - but now I love it and am enthusiastic about incorporating it into my diet, like here in this vegetable dish. My personal highlight, however, was the Icelandic rapeseed oil with birch leaf extract, which I bought from móðir jörð in Iceland in Vallanes last year, although I'm not sure if they still have it in their range. My bottle is almost full!


Ingredients for 2 servings

200 g fully cooked pearl barley
1 onion
1 Tbsp rapeseed oil
2 - 3 carrots
300 g fresh mushrooms
1/2 tsp ground cumin
1 pinch of salt and pepper
150 ml pure Skyr
1/2 tsp cumin (whole)


Preparation

Peel the onion, halve it and cut it into half rings.

Heat the oil in a large pan.

Fry the onions until translucent.

Wash, peel and slice the carrots. Add to the pan with the onions.

Wash, brush and quarter or eighth the mushrooms.

Add the mushrooms to the pan too...

...with the ground cumin and fry everything over medium heat until the vegetables are nice and soft.

Season with salt and pepper.

Remove the pan from the heat and stir the fried vegetables with the skyr.

Then serve the vegetables directly sprinkled with the cooked pearl barley and caraway.

Nutritional information per serving:

approx. 392 kcal
approx. 12 g fat
approx. 48 g carbohydrates
approximately 18g protein




[Translated from here.]