In the kitchen pearl barley presents itself as a delicious and nutritious alternative to rice. Tasty and suitable for many hot or cold recipes, pearl barley not only brings a touch of variety to your menu, but also a rich source of nutrients. Let's find out together how to use it. Pearl barley is a widely used grain and increasingly present in our kitchens. It is usually subjected to a particular refining process which, while reducing the amount of fiber, vitamins and minerals, makes it more digestible and cooking times are quicker. Why has the consumption of pearl barley become increasingly widespread? In recent years, pearl barley has become increasingly popular in cooking various dishes. The reason for this use lies in its high fiber content, which promotes intestinal transit and helps with sluggish bowels. Because it swells considerably when cooked, this grain is highly satiating and is often included in weight-loss diets aimed at nourishing and limiting the amount of food consumed during meals. But why use pearl barley in cooking? Its texture and delicate flavor are perfectly suited to a wide range of dishes, from risottos to stews, offering a neutral base that lends itself well to a variety of seasonings and ingredients. We have selected two recipes with pearl barley that you absolutely must try. BARLEY, VEGETABLE, AND TURMERIC SOUP Warm, enveloping, and with rustic flavors, this delicious soup will pamper you on a cold winter evening. The golden touch of turmeric gives an intense and pleasant bright color and its delicate aroma recalls flavors distant in time and space. INGREDIENTS:
- Water 2.5 l
- Pearl barley 200 g
- Cleaned Savoy cabbage 300 g
- Cleaned black cabbage 250 g
- Cleaned zucchini 280 g
- Dried peas 50 g
- Shallot 1
- Turmeric powder 15 g
- Orange zest 1
- Extra virgin olive oil 20 g
- Fine salt to taste
- Black pepper to taste
Cut the Savoy cabbage and Chop the cabbage into strips, slice the zucchini, and then slice the shallot. Rinse the pearl barley separately and let it drain in a colander. Heat the olive oil in a pan, add the shallot, and sauté over low heat for a couple of minutes. Then add the cavolo nero and Savoy cabbage, let them wilt for a few moments, then pour in the water to cover the vegetables. Cover with the lid and cook for 2 minutes. At this point, add the zucchini, pearl barley, and dried peas. Season with ground turmeric, salt, cover with the lid, and cook for 45 minutes. If the water reduces during cooking, add more hot water as needed. BARLEY WITH PUMPKIN, ALMONDS, AND ROSEMARY Tired of the same old risottos? This is a tasty alternative to the classic pumpkin risotto, but enriched with almonds. If you don't want to add butter and Parmesan at the end, this recipe is also ideal for vegetarians! INGREDIENTS
- 280 g pearl barley
- 400 g baked pumpkin
- 60 g grated cheese (optional)
- Vegetable broth
- A sprig of fresh rosemary
- Slivered almonds
- Black pepper
- Salt
The recipe is quick and easy and is the same as a classic pumpkin risotto, except that in this case the pumpkin is baked first to extract the pulp. Take the pumpkin pulp and mash it with a fork, then combine it with the pearl barley, which should be prepared using the same technique as a risotto: toast it in a pan with a sauté of celery, carrot, and onion, then simmer gently with the vegetable broth. Once the pearl barley is ready, you can add the almonds and rosemary to garnish. Enjoy your meal!
| Pearled Barley 500 g pack | Peeled Almonds in Flakes 150 g pack |
SOURCES https://www.humanitas.it/enciclopedia/alimenti/cereali/orzo/ https://ricette.giallozafferano.it/Zuppa-d-orzo-verdure-e-curcuma.html https://www.cucchiaio.it/ricetta/ricetta-orzotto-zucca-mandorle-rosmarino https://www.cosmopolitan.com/it/benessere-salute/diete/a22012816/orzo-perlato-proprieta-benefici-controindicazioni/
