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Barley, pumpkin, and hazelnuts

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Barley, pumpkin, and hazelnuts 

Vegetarian recipe.

For this recipe, you can use leftover barley or boil it on purpose and add pumpkin (better if leftover from other recipes, since you need a small amount) and potato.

Serves 3

Ingredients

Ingredients

Barley 1 cup

Water 3 cups

Boiled potato 1, dice chopped

Pumpkin 150 g, dice chopped

Hazelnuts 20 g

Extra virgin oil 2/3 teaspoons

Bicarbonate ½ teaspoon

Salt and Pepper

Grated Parmigiano cheese – optional – 2 teaspoons

Method

Check if you have to soak barley, then wash and boil it with 3 cups water. Add bicarbonate. Boil until barley is cooked but still crispy and add salt just a few minutes before it’s ready. Drain well after cooking, but leave ¼ cup of its cooking water.

Meanwhile, boil potatoes; just drop your dice chopped potatoes into boiling water; they will be ready within a few minutes. Cook pumpkin (bake it or cook on a non-stick pan).

Mix barley, cooked potatoes, and pumpkin; add oil and boil for a few minutes.

Meanwhile, chop hazelnuts into small pieces and toast on a non-stick pan by using a small amount of extra virgin oil.

Drop barley, potatoes, and pumpkin into a serving bowl. Add chopped Parmigiano cheese and toasted hazelnuts; leave to stand for 2/5 minutes and serve.

Background music: “Uprising, by Muse

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