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Carrot, Cumin and Barley Summer Stew

A wholesome, creamy barley stew featuring caramelised carrots, sweet corn, and rainbow chard with gentle cumin notes and citrus.

VegetarianHealthyStewHigh FibreGrains
Estimated Nutrition
Calories
351
kcal / serving
1404 kcal total
Carbs
51g
per serving
204 g total
Fat
12g
per serving
48 g total
Protein
7g
per serving
28 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
juice only
GrainsCereals
150
g
Pearl Barley
Liquids
500
ml
Carrot Juice
NutsSeeds
1
pinch
Sea Salt
1
tsp
Cumin
ground
1
tsp
Cumin
ground
1
bunch
Coriander
chopped
1
pinch
Black Pepper
1
piece
Micro Coriander
optional garnish
OilsFats
2
tbsp
Rapeseed Oil
1.5
tbsp
Rapeseed Oil
for finishing
Vegetables
6
piece
Carrots
scrubbed, halved lengthways, cut into 1cm slices at an angle
80
g
White Onion
chopped
2
piece
Pasilla Bajio Chillies
deseeded and finely chopped
1
piece
Corn Cob
pre-cooked in boiling water
4
piece
Rainbow Chard Leaves
stems cut into 3cm pieces, leaves rolled and chopped
3
piece
Spring Onions
finely sliced

Method

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