Barley and Root Vegetable Pan with Fried Egg and Pumpkin Seed Dressing
This simmered dish pairs pearled barley, dry with egg, pumpkin seed oil and pumpkin seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
64g pearled barley, dry227 kcal
147g beet, diced65 kcal
110g carrot, diced45 kcal
64g onion, sliced26 kcal
9g olive oil80 kcal
46g egg66 kcal
9g pumpkin seed oil80 kcal
9g apple cider vinegar2 kcal
7g Dijon mustard5 kcal
9g pumpkin seeds50 kcal
0.69 tsp (1g) salt0 kcal
0.23 tsp (0g) black pepper1 kcal
Cooking instructions
pearled barley
Simmer barley in salted water until tender, 25-30 minutes; drain well.
beetcarrotonion
Heat oil in a skillet. Saute onion 3 minutes, then add beet and carrot. Cook until browned and tender-crisp, 10-12 minutes, adding a splash of water if needed.
pearled barleysaltblack pepper
Stir in cooked barley and warm through 2 minutes. Season with salt and black pepper.
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Saute onion 3 minutes, then add beet and carrot. Cook until browned and tender-crisp, 10-12 minutes, adding a splash of water if needed. Stir in cooked barley and warm through 2 minutes. Season with salt and black pepper. Whisk pumpkin seed oil with apple cider vinegar and mustard; drizzle over the skillet mixture. Fry the egg in a nonstick pan to your liking. Top the barley pan with the egg and sprinkle pumpkin seeds.","cookingInstructions":["Simmer barley in salted water until tender, 25-30 minutes; drain well.","Heat oil in a skillet. Saute onion 3 minutes, then add beet and carrot. Cook until browned and tender-crisp, 10-12 minutes, adding a splash of water if needed.","Stir in cooked barley and warm through 2 minutes. Season with salt and black pepper.","Whisk pumpkin seed oil with apple cider vinegar and mustard; drizzle over the skillet mixture.","Fry the egg in a nonstick pan to your liking. 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