THE RECIPE BOOK

RECIPES WITH - BARLEY

Known already 12,000 years ago, barley is probably among the oldest grasses used by man for food. Rich in protein, calcium, phosphorus, fiber and with a very low glycemic content, barley is particularly suitable in the diets of the elderly and sportsmen. Once cooked, the barley can be used as a base for cold salads or as rice for excellent "orzotti". Pearl barley doesn't need soaking and cooks in about 30 minutes.

- Barley Soup -
Peel the onions and slice them thinly. In a saucepan, heat the oil and add the onion, browning it over a low heat. Pour in about 100 ml of vegetable stock, bring to the boil, season with salt and add the barley and cook over low heat for about 30 minutes. Just before serving, sprinkle with parsley and freshly ground pepper.


Ingredients for 4 people
160 g. of pearl barley,
2 onions,
2 tablespoons of extra virgin olive oil,
vegetable broth,
parsley salt and pepper.

- Delicate salad of Barley, Asparagus and Shrimps -
Wash the asparagus well and boil them for about twenty minutes still tied in a bunch. Then drain them and let them dry by placing them on a kitchen towel. In a salad bowl put the shelled prawns, the asparagus cut into small pieces and the boiled barley. Mix the mayonnaise with the lemon juice, salt and pepper and dress the salad with this sauce.


Ingredients for 4 people
800 g. asparagus,
400 g. of boiled prawns,
400 g. of boiled barley,
2 cups of mayonnaise,
1 tablespoon of lemon juice,
Salt and pepper.