Barley, pumpkin, and hazelnuts
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.
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
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