TOMATO AND BASIL ORGETTO
- Servings : 4
- Preparation : 10 minutes
- Cook time : 45 minutes
- Calories : 420 cal
- Carbohydrate : 51 g
- Lipid : 20 g
- Fiber : 12 g
- Protein : 10 g
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 large saucepan, heat the olive oil over medium heat. Add the onion and cook for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 more minute.
2 - Add the hulled barley and stir well to coat. Deglaze with the red wine and simmer until the liquid has almost completely evaporated.
3 - Add 500 ml (2 cups) of stock and the can of tomatoes.
4 - Simmer over medium heat for 30 minutes until most of the liquid is absorbed.
5 - Stir and add the remaining hot stock a little at a time during the remaining cooking time until the grains become tender, about 15 more minutes.
6 - Remove from heat. Stir in the cold butter and grated Parmesan cheese. Season with salt and pepper to taste. taste.
For the salad:
7 - In a bowl, mix the mini tomatoes, basil, olive oil, salt, and pepper.
8 - Arrange the orgetto in bowls or soup plates. Garnish each serving with a little fresh tomato salad.
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