Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Red wine reduction
- 1 brown onion (approx. 150 g), cut into quarters
- 1 garlic clove
- 40 g butter
- 1 - 2 tsp Meat stock paste, or Vegetable stock paste (see Tips)
- 250 g water
- 110 g red wine
- 2 sprigs fresh thyme, leaves only
Pearl barley risotto
- 50 g Parmesan cheese, cut into cubes (3 cm)
- 1 leek (approx. 110 g), white part only, cut into quarters
- 20 g extra virgin olive oil
- 20 g butter
- 300 g pearl barley
- 100 g verjuice
- 750 g water
- 2 tsp Meat stock paste, or Vegetable stock paste (see Tips)
- 6 raw baby beetroots, peeled and cut into quarters
- 12 Dutch carrots, peeled
- 1 bunch asparagus, trimmed and cut into pieces (4 cm)
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1624.8 kJ / 386.9 kcal
- Protein
- 10.7 g
- Carbohydrates
- 44.9 g
- Fat
- 15.6 g
- Saturated Fat
- 8.2 g
- Fibre
- 12.3 g
- Sodium
- 678 mg
In Collections
Alternative recipes
Spiced Moroccan lentil soup
40min
Tomato and lentil dahl
35min
Mexican chicken soup
30min
Cauliflower and fennel nuggets with ajvar
1h 35 min
Lentil moussaka
3 Std. 30 Min
Fennel, freekeh and orange salad
2 Std. 25 Min
Courgette strudel
1 Std. 20 Min
Stuffed capsicums with herbed quinoa
30min
Spiced lentil vegetable soup
1 Std. 30 Min
Mediterranean capsicums
2h
Israeli couscous salad
1 Std.
Lentil and chickpea burger with tahini dressing
1 Std. 30 Min