Macros per serve
Carbs: 96.8
Protein: 21.6
Fat: 9.9
Ingredients
4 servings- 325g Broccoli
- 1 Litre Real Stock Chicken
- 20g Garlic
- 250g Leek
- 10g Thyme
- 2 Tsp Olive Oil
- 70g Parmesan Cheese
- 3 Serving Pearl Barley
- 1 kg Butternut Pumpkin
Method
- Preheat oven to 200 degrees. Line a baking tray with non-stick baking paper.
- Place the pumpkin in a single layer on the tray, and spray with olive oil spray. Season with salt and pepper. Bake in oven for 1 hour or until tender.
- Meanwhile, bring the stock and wine jus to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
- Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring often, for 5 minutes or until the leek is soft.
- Stir in the barley and thyme.
- Add a ladleful (about 125ml) of the simmering stock mixture to the barley mixture and stir constantly with a wooden spoon over medium heat until the liquid is completely absorbed.
- Continue to add the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 30 minutes or until the barley is tender.
- Add the broccoli with the last ladleful of stock mixture and stir to combine.
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