Coronavirus (Covid-19)

Advice for people with diabetes and their families

Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Barley pilaf with tofu

Special Diets

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Aromatic pilaf made with pearl barley, packed with vegetables and topped with spicy tofu.
Serves
0
Prep
20 minutes
Cook
20 minutes
Each 682g serving contains (excludes serving suggestion)
KCal
571
Carbs
76.9g
Fibre
17.8g
Protein
23.6g
Fat
14.9g
Saturates
1.7g
Sugars
20.4g
Salt
1.1g
Fruit/Veg Portion
4
Ingredients

Ingredients

125g pearl barley
1 low-salt vegetable stock cube in 400ml boiling water
1 tsp ground cumin
1 tsp ground cinnamon
4 tsp rapeseed oil
good pinch white pepper
150g firm tofu, sliced
2 cloves garlic, crushed
3 cm fresh ginger root, finely chopped
half tsp Chinese 5-spice
25g freshly chopped coriander
1 red onion (120g), finely sliced
1 red pepper (160g), finely chopped
1 yellow pepper (160g) finely chopped
1 courgette (140g), diced
100g frozen peas, defrosted
2 tsp reduced-salt soy sauce
80g pomegranate seeds
Please view Whisk.com privacy policy for more information

Method

Recipe tips
  • Can be eaten hot, or cold as part of a packed lunch.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk