Wellness & Natural Food

Barley with tomato sauce and Parmigiano

© Ph. Veronica Lavenia - The Wolf Post
Written by Veronica Lavenia

Tomatoes and Parmigiano are two essential ingredients in a true Italian pantry. They give life to dishes with a unique flavor and there is no need to add more. Of course, you can replace barley with brown rice, even if I think barley, especially in spring and summer is an unbeatable, hearty combination.

Barley with tomato sauce and Parmigiano: Ingredients

400 g (14 oz) fresh tomatoes (for sauce)

1 garlic clove, finely chopped

1 onion, finely chopped

1 basil sprig

140 ml (43 /4 fl oz) extra virgin olive oil

300 g (101 /2 oz) hulled barley

5 tbsp grated Parmigiano

Barley with tomato sauce and Parmigiano: Method

  1. Blanch the tomatoes in a saucepan of boiling water for 1 minute.
  2. Remove the skin and seeds and chop. Heat 3 tablespoons of oil in a frying pan over medium heat. Add the garlic and onion and fry gently for 2 minutes.
  3. Add the tomatoes, basil and cook for 15 minutes, adding salt during cooking.
  4. Rinse the barley and drain. Cook the barley in a large saucepan of boiling salted water, following packet directions, until al dente. Drain and set aside until needed.
  5. Add the barley to the sauce and mix. Add the Parmigiano and serve.

About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others. EVOO Communicator.