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Whole-Grain Barley with Mushrooms and Chestnuts

Whole-Grain Barley with Mushrooms and Chestnuts | UPMC Italy

In this dish, barley provides steady energy thanks to its slow-release whole-grain carbohydrates, mushrooms contribute with their rich mineral content, and chestnuts add natural energy and fiber, making the recipe both nourishing and well-balanced.

Discover the recipe by Dr. Cinzia Myriam Calabrese, medical nutritionist at UPMC Salvator Mundi International Hospital.

Enjoy!

Ingredients:

  • 280 g whole-grain barley.
  • 300 g mixed mushrooms.
  • 160 g cooked chestnuts, chopped.
  • 1 leek.
  • 1½ tablespoons extra-virgin olive oil.
  • Thyme or rosemary.
  • 1 L light vegetable broth.
  • Salt and pepper (to taste).

Preparation:

Soften the leek in a little broth, add the mushrooms, and cook for 5 minutes. Add the barley and cook gradually, adding the broth (25-30 minutes). Halfway through cooking, add the chestnuts and herbs. When done, finish with raw olive oil.

Nutritional Information:

  • Servings: 4
  • Calories (per serving): about 350
  • Per serving:
    Total fat 5 g, saturated fat 0.8 g, carbohydrates 65 g, sugars 4 g, fiber 9 g, protein 8 g, sodium ≈ 400 mg.