Vegetarian Baked Barley And Mushrooms Recipe

Name: Vegetarian Baked Barley and Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 125 g White Shimeji Mushroom (Anabe); 200 g Orange Carrot (Gajar); 100 g Sambar Onion Peeled; 125 g Mooz Butter Garlic & Herbes; 500 G Kinwaaquinoa; 250 ml Coco Mama Coconut Milk; 1 kg Supreme Harvest Iodized Salt

Fusion cuisine · 370 calories

Vegetarian Baked Barley and Mushrooms recipe

About this recipe

A hearty and wholesome vegetarian dish featuring tender barley, earthy mushrooms, and vibrant carrots baked to perfection. Ideal for a satisfying dinner solution.

Ingredients

125 g White Shimeji Mushroom (Anabe)
200 g Orange Carrot (Gajar)
100 g Sambar Onion Peeled
125 g Mooz Butter Garlic & Herbes
500 G Kinwaaquinoa
250 ml Coco Mama Coconut Milk
1 kg Supreme Harvest Iodized Salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 2-quart casserole dish, combine 3/4 cup quinoa, 1/2 lb sliced mushrooms, 1 diced carrot, and 1 diced onion.
3. Add 1 1/2 cups coconut milk, 2 tablespoons melted butter, and 1/4 teaspoon salt to the casserole dish. Stir well to combine.
4. Cover the casserole dish with a lid or aluminum foil and bake for approximately 30 minutes, stirring occasionally, until the liquid is absorbed and the quinoa is tender.
5. Remove from the oven, fluff the quinoa with a fork, and serve warm as a comforting vegetarian dinner.