Barley And Vegetable Hotpot Recipe

Name: Barley And Vegetable Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 1 tbsp olive oil; 2 medium onions, finely chopped; 2 medium carrots, chopped; 2 None celery stalks, chopped; 2 cloves garlic, crushed; 2 None corn on the cobs, kernels stripped from cobs; 2 large parsnips, chopped; 2 cups vegetable stock; 1 lb butternut squash, peeled, seeded and chopped; 1/3 cup finely chopped flat-leaf parsley; 2 tbsp miso paste

Servings: persons

1 cup pearl barley
1 tbsp olive oil
2 medium onions, finely chopped
2 medium carrots, chopped
2 None celery stalks, chopped
2 cloves garlic, crushed
2 None corn on the cobs, kernels stripped from cobs
2 large parsnips, chopped
2 cups vegetable stock
1 lb butternut squash, peeled, seeded and chopped
1/3 cup finely chopped flat-leaf parsley
2 tbsp miso paste

1
Place barley in large saucepan. Cover with water; bring to a boil. Reduce heat to low; cook for 30 mins, or until tender. Drain. (Can be made 1 day ahead and refrigerated.)
2
Heat oil in large saucepan on medium heat. Cook onions, carrots, celery and garlic, stirring occasionally, for 10 mins, or until vegetables are almost tender.
3
Add corn kernels, parsnips, stock and 1 cup water to pan; cook for 15 mins, or until almost tender. Add squash; cook for 5 mins, or until all vegetables are tender.
4
Stir in barley and parsley; cook until heated through. (Can be made 1 day ahead and refrigerated.)
5
Ladle into 6 bowls and stir 1 tsp miso paste into each bowl.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pearl barley, 1 tbsp olive oil, 2 medium onions, finely chopped, 2 medium carrots, chopped, and more.

Yes, Barley And Vegetable Hotpot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley And Vegetable Hotpot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions