austrian

Austrian Mushroom Barley Pilaf with Fried Egg and Herb Vinegar

Name: Austrian Mushroom Barley Pilaf with Fried Egg and Herb Vinegar
Yield: 1 serving
Cuisine: austrian
Ingredients: 85 g pearled barley, dry; 300 g vegetable broth; 220 g button mushrooms, sliced; 10 g neutral oil (such as canola); 14 g unsalted butter; 50 g egg; 10 g parsley, chopped; 12 g apple cider vinegar; 2 g salt and black pepper

This simmered dish pairs pearled barley, dry with button mushrooms, sliced, egg and apple cider vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

70 g Carbohydrates

28 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g pearled barley, dry 301 kcal
300g vegetable broth 18 kcal
220g button mushrooms, sliced 48 kcal
10g neutral oil (such as canola) 88 kcal
14g unsalted butter 100 kcal
50g egg 72 kcal
10g parsley, chopped 4 kcal
12g apple cider vinegar 2 kcal
1 tsp (2g) salt and black pepper 0 kcal

Cooking instructions

pearled barleyvegetable broth
Rinse barley. In a small pot, combine barley with broth; bring to a boil, then cover and simmer 25 to 30 minutes until tender and most liquid is absorbed.
button mushroomsneutral oil (such as canola)
Meanwhile, heat oil in a skillet over medium-high; saute mushrooms until browned, 5 to 7 minutes.
pearled barleybutton mushroomssalt and black pepper
Stir mushrooms into the cooked barley; season with salt and pepper.
unsalted butteregg
In the same skillet, melt butter and fry the egg to your liking (sunny-side up or over-easy).
parsleyapple cider vinegarsalt and black pepper
Whisk vinegar with chopped parsley and a pinch of salt; drizzle over the pilaf.
egg
Top pilaf with the fried egg and serve hot.