Insalata d’orzo e verdure
Italian orzo has a more characteristic taste than rice and absorbs more flavour from the other ingredients to make an elegant and filling barley salad.
I like old cereals like barley, bulgur and spelt. Especially when prepared in a way that does not taste of health food at all. Barley or the Italian orzo has a more characteristic taste than rice, and absorbs more flavour from the other ingredients to make an elegant and filling salad.
2 dl barley
1 small squash
1 dl maize
1 red pepper
1 shallot onion
1 handfull of red beans
6 tbsp olive oil
2 tbsp white wine vinegar
Fresh thyme, rosemary and mint
Soak the red beans for 12 hours (or less) and boil until tender (about 1 hour)
Boil the barley in 3-4 dl salted water for about 30 minutes. Drain off excess water.
Mix a dressing of olive oil and vinegar and add the still warm barley and beans.
Clean squash, pepper, shallot and maize and cut them into small mouth sized bites. (I try to use fresh vegetables, but it can be difficult to get corn ears, in which case I prefer frozen maize rinsed quickly in cold water to thaw)
Fry the greens in hot olive oil on a frying pan for a few minutes, but remove them from the heat before they lose their bite.
Mix vegetables well with barley and beans
Rinse the fresh herbs, chop them up finely and sprinkle on the barley salad before serving.
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