Pearl barley is a cereal with excellent nutritional properties. After the refining process it is without external coating, facilitating cooking time in the kitchen, in fact it does not require a previous soaking, the grains are white in color. Barley can be eaten instead of rice, making what is called “barley”, or it can be used to prepare cold salads, along with grilled vegetables cut into small pieces.
Ingredients: Pearl Barley
Allergens: Contains GLUTEN, may contain SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1439 Kj – 340 Kcal|
|Saturated fat||0,5 g|
Suitable for vegan
12 liter of vegetable broth, 1 or 2 tablespoons of extra virgin olive oil, 150 g pearl barley (no need to soak), Pepper as needed, 1 sprig of parsley, Salt, Some saffron pistils (5 or 6), 200 g of zucchini.
Prepare the vegetable broth by boiling half liter of salted water with a carrot, a zucchini and a potato (alternatively you can use the vegetable broth in powder). Clean and wash the zucchini carefully and cut them into small pieces and brown them in a pan with a drizzle of extra virgin olive oil, salt and pepper. When they are browned on each side, put them into a pan: add the barley and let it toast for a few minutes. The remaining part of the zucchini will be reduced later. At this point, we proceed as a normal risotto, gradually hydrating the barley with a little hot broth at a time. The optimal cooking of pearl barley is 30 minutes. After 20 minutes, the remaining zucchini (which have finished cooking in a pan) will have become soft: let’s make a cream with the immersion mixer, possibly adding a little hot broth. Add the courgette cream to the barley pan. We put the saffron pistils in a little broth, then add it to the barley. We continue to mix to distribute the saffron and the courgette sauce well. We finish cooking by flavoring with a little parsley.