Pearl barley with courgettes and pine nuts

A Mediterranean recipe, suitable for vegans too.

You will need:

• 70gr shallots (or leaks)
• 30gr extra virgin olive oil
• 200gr pearl barley
• 750gr hot water with 1 cube of vegetable stock
• 40gr pine nuts
• 200gr courgette

Time:

45 mins (5 minutes preparation + 40 minutes cooking)

Method:

Cut the shallots in small pieces, and pan fry with olive oil for a couple of minutes, until soft. Then add the courgettes (grated or diced) and leave it to cook for another couple of minutes, then add the pearl barley and the vegetable stock. Simmer for 40 minutes. In a small pan, lightly toast the pine nuts  (no need to add oil). When the barley is ready, serve it and top it with the pine nuts.  

Enjoy your meal! And book an appointment with me for more recipes and advice.