Here are 3 simple recipes based on barley, a first, a second and a single dish, which can be prepared for a vegan lunch or dinner.
Lots of seasonal vegetables, a pinch of culinary technique, simple ingredients and you're done!
Orzotto with radicchio and red wine
Ingredients for 4/6 people :
> about 3 grams of pearl barley,
> 2 heads of red radicchio,
> a red onion,
> vegetable broth,
> vegan red wine,
> extra virgin olive oil,
> salt and pepper.
Preparation : chop the onion and fry it in a pan with a little oil; add the barley, first washed well, toasting it as you do for the risotto, then the radicchio leaves cut into strips and a nice glass of red wine.
Blend and then add the broth, adjusting with salt if necessary. After 30 minutes, try cooking the barley and then stir in raw oil and fresh pepper.
Barley and zucchini meatballs
Ingredients for about ten meatballs :
> 250 grams of barley previously boiled,
> 2 tablespoons of breadcrumbs,
> a slice of stale bread,
> a boiled potato,
> a courgette,
> soy milk,
> salt extra virgin olive oil,
> fresh mint.
Preparation : Put the bread to soak in soy milk in a bowl for about 15 -20 minutes. Boil the barley with water and a pinch of salt, cooking al dente, for about 15-30 minutes. Boil the potato and sauté the courgette cut into small cubes in a pan with a little oil and season with salt and pepper.
Crush the potato, add it to the cooked and drained barley, with the well-wrung bread, the breadcrumbs and the chopped mint. Mix everything with salt and pepper, then form small balls that you will place in a baking pan lined with non-stick paper, still lightly passing them in the breadcrumbs.
Add a little oil and cook in a hot oven at 160 ° C for about 20 minutes, turning them once or twice. Excellent if accompanied with a tasty saffron sauce.
Fancy warm salad
Ingredients for 3/4 people:
> 250 gr pearl barley,
> a couple of carrots,
> a white onion,
> a handful of peas,
> a dozen fresh green beans,
> a lemon,
> a small piece of fresh ginger root,
> extravegine olive oil,
> salt, pepper, parsley.
Preparation : boil the barley for the indicated time, then drain it and place it in a bowl. At the same time clean the carrots and cut them into strips, peel the peas and sprinkle the green beans, shredding them into small pieces of one centimeter. Then boil string beans and peas together. In a bowl, sauté a chopped white onion and add the carrots in strips, then the ginger in small pieces and sauté the boiled barley al dente. Add to it boiled string beans and peas, the juice of half a lemon, olive oil, salt, pepper and parsley. Serve warm.
