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Harvest Hot Pot

Healthycooking's picture
  Wheat grain 8 Ounce (250g)
  Sunflower oil 2 Teaspoon (10ml)
  Shallots 8 Ounce, peeled (250g)
  Leeks 2 Small, trimmed and sliced
  Potato 1 Large, diced
  Carrots 6 Ounce, sliced (175g)
  Button mushrooms 6 Ounce (175g)
  Chopped fresh rosemary 2 Teaspoon (10ml)
  Chopped fresh thyme 2 Teaspoon (10ml)
  Yeast extract 1 Teaspoon (5ml)

1. Cover the wheat grain with plenty of water. Bring to the boil, cover and simmer for 30 minutes. Drain and reserve the stock.
2. Heat the oil in a large pan and gently fry the shallots, leeks, potato, carrots and mushrooms for 8-10 minutes. Add the rosemary, thyme and cooked wheat grain.
3. Make the reserved stock up to 3/4 pint (450ml) with water. Add to the wheat and vegetables together with the yeast extract. Bring to the boil, cover and simmer for 30 minutes. Serve hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1616 Calories from Fat 149

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 431.1 mg18%

Total Carbohydrates 343 g114.4%

Dietary Fiber 50.2 g200.6%

Sugars 28.2 g

Protein 52 g103.7%

Vitamin A 758.2% Vitamin C 253.4%

Calcium 54.3% Iron 149.5%

*Based on a 2000 Calorie diet

Harvest Hot Pot Recipe