PEARL BARLEY WITH VEGETABLES, MEXICAN STYLE

2 SERVINGS

1/3 cup of pearl barley
1 cup of broth
2 tablespoons of olive oil
1/2 onion
1 red pepper
2 cloves of garlic
1 small zucchini
spices: 1 teaspoon each of cumin, oregano and sweet pepper, 1/2 teaspoon each of hot pepper and turmeric
1 teaspoon of tomato paste
1/2 can of corn
1/2 can of beans
50 g of yellow cheese, e.g. mozzarella
2 tablespoons of chives
optional: fresh coriander, chili pe

Pour the groats into the pot, rinse, pour 1 cup of broth and cook covered for about 25 – 30 minutes until soft, until the groats have absorbed all the liquid.
Pour olive oil into a large and deep pan. Add the diced onion and fry it.
Add diced pepper and zucchini and fry, stirring occasionally, for about 8 minutes. Meanwhile, season the vegetables with salt and pepper. At the end, add finely grated garlic.
Add cooked barley and all spices. Fry, stirring occasionally, for about 3 minutes. Add tomato paste and mix.
Add the drained corn and the drained and rinsed red beans. Mix and heat everything together. Season with salt if necessary.
Mix with chives, sprinkle with cheese, close the lid, set aside from the heat and wait about 2 minutes until the cheese melts. Sprinkle with optional coriander and chopped chili.

English recipes