Years ago, I was so burnt out that I wasn’t able to sleep. For this reason, in mid-spring I went on vacation to the Messegue hotel for a few days, where I was able to sleep. Obviously, this stay was also useful for losing a few pounds before the summer and the terrifying swimsuit test.
The chef taught me how to cook “orzotto,” a risotto with barley. For me it was a matter of enlightenment.
This recipe is not dietetic, even if vegan, but it is very good.
Barley with corn
- Preparation time: 60 minutes
- Ingredients for 4 serving
- Difficulty: Easy recipe
- Ingredients
- 6 cups of vegetable broth
- 7 oz (200 grams) of pearl barley
- 2 fresh corn on the cob
- 1 large white onion
- Extra virgin olive oil to taste
- Fresh basil leaves to taste
- Instructions
- Rinse the barley well and wash the corn.
- Remove the husks and silks from the corn. Use a knife to slice sweetcorn kernels carefully off the sweetcorn cob and set aside.
- Chop the onion.
- In a pan with oil, stew the onion for about ten minutes.
- Add the barley and toast it for a few minutes. Add half of the broth and cook for twenty to twenty-five minutes.
- Add the rest of the broth and the corn, continuing to cook for another twenty minutes. Ladle in more hot water if necessary.
- Season with salt and pepper and serve with plenty of basil.
Tips to ensure the success of the dish:
- See here for the recipe for the vegetable broth
- Rinse the barley under cold water until the water runs clear. Drain it well before cooking.
- The onion should be stewed over low heat without making it dark, so as to remain digestible.
