Creamy Dijon Veal and Barley Meal Prep
An easy meal-prep bowl with ground veal, pearl barley, carrots, green beans, and a light Dijon-yogurt sauce. It is hearty, simple to reheat, and has a mild bistro-inspired flavour.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 5 g Canola Oil
- 80 g Carrot
- 120 g Chicken broth
- 15 g Dijon mustard
- 6 g Flour
- 4 g Fresh parsley
- 4 g Garlic
- 60 g Greek Yogurt
- 100 g Green Bean
- 150 g Ground Veal
- 8 g Lemon juice
- 55 g Pearl Barley
- 1 g Salt
- 50 g Yellow Onion
Instructions
- Cook the pearl barley in boiling water until tender, then drain well and set aside.
- Dice the carrot and onion, mince the garlic, and cut the green beans into bite-size pieces.
- Heat the canola oil in a skillet over medium heat. Add the onion and carrot and cook until they begin to soften.
- Add the ground veal, salt, and black pepper. Cook while breaking up the meat until it is browned.
- Stir in the garlic and flour, then cook briefly while stirring so the flour coats the veal mixture.
- Pour in the chicken broth gradually, stir in the Dijon mustard, then add the green beans. Simmer until the sauce thickens and the beans are tender-crisp.
- Remove from the heat and stir in the Greek yogurt, lemon juice, and parsley until the sauce is creamy.
- Place the cooked barley in a meal-prep container and top with the creamy Dijon veal mixture. Cool before sealing and refrigerating.