2 Portions | Preparation time 30 min
100 g of pearl barley
1 clove of garlic
100 g of frozen carrots with peas
1 tablespoon of clarified butter
Boil the pearl barley in salted, boiling water for 20 min.
While the pearl barley is being cooked, we prepare the vegetables. Peel the shallot and dice it. Peel the garlic tooth and squeeze it through the press. If you use fresh tomatoes, scald them beforehand and peel. Then cut into cubes. We can also use canned tomatoes. We use whole tomatoes. We don’t cut them, they’ll fall apart anyway during heat treatment.
In a pan, dissolve the clarified butter. Then throw in the sliced shallot. Fry until they fry, then add the garlic. Fry the whole thing together for about 30 seconds. Then add the frozen carrots with peas. We fry for about 5 min. After this time we add tomatoes.
Season with salt and pepper. Fry vegetables together for about 7 minutes. Then add the cooked, strained barley groats. We’re suffocating the whole thing for two more minutes.
The pearl barley prepared in this way are a perfect addition to fish or meat.