I bought barley in the market, love the texture, like a fat rice grain but with a bit
more texture to chew on.
It is easy to make a barley risotto type dish
using whatever fresh veg on hand.
 |
| Barley risotto with wild garlic flower and pea |
1. Soak barley for a few hours. Simmer in 2
times its volume of water, season with miso and salt, until just soft, around
20 minutes. I like to cook a large batch, keep it at this stage for later
use.
2. Cook wild garlic flower and stem until
soft, add fresh pea, sour cream and season with salt.
3. Add cooked barley in mix veg sauce,
serve with crisp garlic slices and cheese.
No comments:
Post a Comment