Ingredients
- 150g of Barley
- 400g of Tomato pulp
- 300g of Mixed porcini mushrooms
- 150g of Lean mince
- 30g of grated Parmesan cheese
- 2 Tablespoons of Extra virgin olive oil
- Celery, carrot and onion to taste.
- Salt and pepper to taste.
Proceedings
Timballo di Orzo al Forno, una ricetta per un piatto unico super saporito e nutriente
The result is a super flavorful and nutritious dish. Perfect for these cold days, nutritionist's word
I used a frozen mushroom mix, convenient and perfect for preparing these dishes
What do you think?
Enjoy your Appetite!
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Proceedings
1 Done | ➡ Boil a pot with plenty of salted water and cook the barley |
2 Done | ➡ Chop celery carrot and onion and sauté them in a saucepan with 2 tablespoons of oil |
3 Done | ➡ When the stir-fry is ready, add the mince and brown it a couple of minutes, stirring continuously |
4 Done | ➡ Add the mushrooms and tomato pulp and season with salt and pepper |
5 Done | ➡ Cook over medium heat, stirring occasionally. |
6 Done | ➡ Drain the barley well al dente and toss it in the pan with the seasoning |
7 Done | ➡ Versalo in una teglia e spolverizza col parmigiano |
8 Done | ➡ Inforna a 180° per 15/20 minuti |
9 Done |
