Recipe

Warm Persimmon Barley Stew

Name: Warm Persimmon Barley Stew
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Persimmon; 80 g Pearled barley; 60 g Onion; 100 g Almond milk; 20 g Salted butter

Silky barley simmered with sweet persimmon and onion in almond milk.

45 min · 4 servings · 152 kcal per serving

Warm Persimmon Barley Stew — AI illustration

Ingredients

200 g Persimmon
80 g Pearled barley
60 g Onion
100 g Almond milk
20 g Salted butter

Steps

Rinse barley and slice onion and persimmon into chunks.
Combine barley, onion and persimmon in pot with almond milk.
Bring to gentle simmer then cover and cook 35 minutes.
Stir in butter until melted and serve warm.

Per serving

152 kcal · protein 2.6 g · carbs 26.4 g · fat 4.8 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, nuts, wheat

Labels: vegetarian, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.

Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.