Mushroom Barley Burrito

Name: Mushroom Barley Burrito
Yield: 370.5 g
Ingredients: Steamed Barley Rice 100 serving; Almond Day Unsweetened 50 ml; Mushroom Cream Soup 180 g; Anchor Unsalted Butter 10 g; Parmesan Cheese 30 g; Ground Black Pepper 0.5 g

422 kcal

#Mushroom Burrito #Mushroom Dish #Barley Rice #Mexican Food #Vegetarian #Tortilla #Quick Meal #Healthy Food #One Meal #Brunch

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Ingredients

Main ingredients

Steamed Barley Rice 1.5 serving
Almond Day Unsweetened 50 ml
Mushroom Cream Soup 180 g

Seasonings/Sauce

Anchor Unsalted Butter 10 g
Parmesan Cheese 30 g
Ground Black Pepper 0.5 g

Nutrition summary

Carbohydrates 32.6 g 31%

Protein 13.39 g 13%

Fat 26.87 g 57%

Serving size 370.5g

Cooking steps

1

Thinly slice the onion and mushrooms.
2

Heat olive oil in a pan, then sauté the onion and mushrooms.
3

Add barley rice to the pan and stir-fry together.
4

Season with salt and pepper.
5

Place the stir-fried mixture on a tortilla and roll it up.

Mushroom Barley Burrito

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