Pearled barley with spinach & tomato

An excellent first course, a side dish, or a delicious soup, the choice is yours!

You can decide to use this recipe based on pearled barley and green spinach in many ways. Everything you need to prepare a delicious 100% natural dish is already in the package.

Try preparing it like a risotto by adding some gorgonzola and a few walnuts; it will be a real hit.

Pearled Barley with Spinach is an excellent option for those who want to eat healthy and tasty. It's a dish rich in fiber, protein, and vitamins that contribute to maintaining a healthy and balanced diet. Moreover, it's very easy to prepare, so it can be made even by those with little time available.

For all those who love traditional flavors and aromas, Pearled Barley with Spinach is a great alternative to the usual dish.

PREPARATION: In a non-stick pan or pot, bring 850ml of water and 2 or more tablespoons of extra virgin olive oil or butter to a boil. Pour the contents of the bag, cover, and cook over medium heat, stirring occasionally, UNTIL THE WATER IS ALMOST COMPLETELY ABSORBED. Add 1 ladle of boiling water for a less al dente cooking. Adjust the salt, let it rest for 1 minute, and add 1 or 2 tablespoons of lukewarm water to mix before serving with extra virgin olive oil.

TIPS: Add 1/4 glass of white wine to the water. Before serving, add 2 tablespoons of Gorgonzola, a handful of walnuts, and 2 tablespoons of cream.

WINE PAIRING: Sangiovese di Romagna DOC or light-bodied red wines.

INGREDIENTS: Pearled BARLEY 89.5%, vegetable broth (Salt, extract for broth of vegetable proteins from SOY and corn, dehydrated vegetables in variable proportion (potato, carrot, onion, garlic, parsley, CELERY, tomato), corn oil.), spinach 2.7%, tomato, onion, CELERY, carrot, onion, extra virgin olive oil, ginger, black pepper. May contain traces of: other cereals containing GLUTEN, ALMONDS, HAZELNUTS, TUNA, MUSTARD, CUTTLEFISH, EGGS. Does not contain added glutamate, chemical ingredients, or animal derivatives. Store in a cool, dry place away from light sources. Origin of barley: EU. Produced with dehydrated ingredients. To be consumed after cooking.