Mushroom Quorn with Barley
Serves 4
This recipe makes use of pearled barley. If you look at the G.I. chart you will see that this carbohydrate is an excellent choice, as it has a G.I. of 22. Pearled barley is very versatile and can also be used as a carb in soups and stews while keeping the G.I. of the meal very low.
8 quorn fillets, cut into slices
250g black mushrooms, thinly sliced
1 onion, chopped
2 cloves crushed garlic
400ml prepared fat-free veggie stock
½ cup pearled barley
freshly ground black pepper
1 tbsp olive oil or olive oil spray
- Preheat oven to 180C.
- Sauté the quorn slices till brown using olive oil or fat-free oil spray. Set aside.
- Fry the onions and garlic till brown with oil spray add mushrooms and sauté till reduced.
- To the onion and mushrooms add the stock, pearled barley and pepper.
- Add the quorn slices to this and stir well, cover and bake in oven for ½ to ¾ of an hour, or until barley is tender and liquid is absorbed.
Tip
- Serve with butternut squash and fresh green veggies, such as fine green beans or broccoli.