TOMATO AND BASIL ORGETTO


  • Servings : 4
  • Preparation : 10 minutes
  • Cook time : 25 minutes
  • Calories : 420 cal
  • Carbohydrate : 51 g
  • Lipid : 20 g
  • Fiber : 12 g
  • Protein : 10 g
Orgetto tomates et basilic : une recette colorée et savoureuse mettant en vedette l'orge! Un souper original et facile à cuisiner! À essayer

Ingredients

  • 30 ml (2 tbsp.) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 250 ml (1 cup) of hulled barley
  • 60 ml (1/4 cup) red wine
  • 1 L (4 cups) reduced sodium vegetable broth
  • 1 can (400 g ) diced tomatoes
  • 15 ml (1 tbsp.) cold butter
  • 60 ml (4 tbsp.) freshly grated parmesan

Salad :

  • 1 cup (227 g ) mini tomatoes cut in half and quarters
  • 1 sprig of finely chopped fresh basil
  • 30 ml (2 tbsp.) olive oil
  • Salt and pepper taste


Steps

1 - In a pot, heat the oil. Add the onion and garlic and cook for 1 to 2 minutes.


2 - Add the barley and cook for 1 minute. Deglaze with the red wine and let reduce almost dry.


3 - Add 625 ml (2 ½ cups) of broth (keep the rest for the end of cooking the orgetto). Add the diced tomatoes. Mix and bring to the boil.


4 - Cover. Reduce the heat to low (let cook for 18 minutes as for a risotto).


5 - When the time is up, continue to cook over medium heat, adding the rest of the broth little by little.


6 - Remove from the heat. Add the cold butter and grated parmesan. Mix gently (until everything is melted and smooth).


7 - In a bowl, mix all the ingredients for the tomato salad. Season with salt and pepper to taste.


8 - In pretty deep plates, place the orgetto and garnish with the tomato salad.


9 - Serve immediately. Serve with parmesan cheese to taste and add fresh basil if desired. ot




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