austrian

Barley and Root Vegetable Pan with Fried Egg and Pumpkin Seed Dressing

Name: Barley and Root Vegetable Pan with Fried Egg and Pumpkin Seed Dressing
Yield: 1 serving
Cuisine: austrian
Ingredients: 70 g pearled barley, dry; 160 g beet, diced; 120 g carrot, diced; 70 g onion, sliced; 10 g olive oil; 50 g egg; 10 g pumpkin seed oil; 10 g apple cider vinegar; 8 g Dijon mustard; 10 g pumpkin seeds; 2 g salt; 0.5 g black pepper

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.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

20 g Protein

88 g Carbohydrates

27 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g pearled barley, dry 248 kcal
160g beet, diced 70 kcal
120g carrot, diced 49 kcal
70g onion, sliced 28 kcal
10g olive oil 88 kcal
50g egg 72 kcal
10g pumpkin seed oil 88 kcal
10g apple cider vinegar 2 kcal
8g Dijon mustard 6 kcal
10g pumpkin seeds 3 kcal
0.75 tsp (2g) salt 0 kcal
0.25 tsp (1g) black pepper 1 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.
pumpkin seed oilapple cider vinegarDijon mustardpumpkin seeds
Whisk pumpkin seed oil with apple cider vinegar and mustard; drizzle over the skillet mixture.
pearled barleyeggpumpkin seeds
Fry the egg in a nonstick pan to your liking. Top the barley pan with the egg and sprinkle pumpkin seeds.