Tired of the usual risotto and the classic pasta? What a problem there is: a tap on the phone or an e-mail and your Personal-Cooker is ready to answer your questions! For this reason today I propose an excellent first course different from the usual, but very very good: barley with courgettes and saffron. We will use pearl barley, that is the kernels of this cereal deprived of any integument and embryo: in other words, the "pearl barley has been deprived of its outer skin and for this reason it does not require hours and hours of soaking. Let's find out together what we need.
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Identity Card of the Recipe
- 103 KCal Calories per serving
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Ingrediants
- about half a liter of vegetable broth
- 1 or 2 tablespoons (10 or 20 ml) of extra virgin olive oil
- 150 g of pearl barley
- q.s. of pepper
- 1 sprig of parsley
- q.s. of salt
- 1 sachet of saffron
- 200 g of zucchini
Materials Needed
- Pot for vegetable broth
- Casserole for the preparation of barley
- Pan for browning zucchini
- Becker + hand mixer for zucchini cream
- Cutting board and knives for the preparation of courgettes
- Ladles in wood and steel
Preparation
- Prepare the vegetable broth by boiling half a liter of salted water with a carrot, a courgette and a potato (alternatively, you can use vegetable broth made from cube or powder).
- Carefully clean and wash the courgettes, removing the inedible parts. Cut the courgettes into small pieces and brown them in a pan with a drizzle of extra virgin olive oil, salt and pepper.
- When the courgettes are browned on each side (2-3 minutes will be enough), pour part of it into a saucepan: add the barley and let it toast for a few minutes. The remaining part of courgettes will be reduced to cream at a later time.
The extra idea
Those who wish can blend the barley with a little white wine.- At this point, proceed as a normal risotto, gradually hydrating the barley with a little hot broth at a time. The optimal cooking of the pearl barley is 30 minutes.
- After 20 minutes, the remaining courgettes (which have finished cooking in the pan) will have become soft: pour them into a beaker and reduce them to cream with the immersion blender, possibly adding a little hot broth.
- Add the courgette cream to the barley pan. Dissolve the saffron in a little broth, then add it to the barley.
- Continue stirring to distribute the saffron and the courgette cream well. Finish cooking by flavoring with a little fresh parsley.
Did you know that
Barley with zucchini and saffron does not necessarily require the use of cheeses or butter or other fats: for this reason, since it is not prepared with animal foods or derived from animals, this dish is also suitable for those who follow a vegan diet.- Arrange a few slices of grilled zucchini on a plate (optional) and serve immediately garnishing with a parsley leaf and courgette curls.
Alice's comment - PersonalCooker
A valid alternative to rice and pasta, barley with courgettes and saffron must be appreciated - as well as for its engaging taste - also for its high digestibility and ease of use. Serve hot, perhaps decorating with a few leaves. parsley. Enjoy your meal!Nutritional values and Health Comment on the recipe
NB. The values shown on the side refer to the finished dish and include the rehydration of the barley during cooking. Barley with courgettes and saffron is a food suitable for vegan nutrition, as it is totally devoid of ingredients of animal origin.Barley with courgettes and saffron is a first course rich in viscous fibers, therefore it boasts an absolutely moderate glycemic index; fats are reduced and mainly monounsaturated but, on the other hand, proteins are insufficient. The average recommended portion of barley with courgettes and saffron is about 100g raw and 300g cooked, for a total of 300-310kcal.
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