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
- Blanch the tomatoes in a saucepan of boiling water for 1 minute.
- 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.
- Add the tomatoes, basil and cook for 15 minutes, adding salt during cooking.
- 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.
- Add the barley to the sauce and mix. Add the Parmigiano and serve.