Barley risotto style
I love barley but I don't cook some too often. An other curiosity of what happens in a kitchen! May be it's because I have the impression it is only good for soup or that it takes too much time too cook. But actually it is not and in risotto style with veggies, or in salad it it really delicious and changes from classic recipes. And in the middle of winter, with winter veggies it is a delicious meal.
Barley risotto style with fresh veggies: 100g of barley, 1 leek, 1/3 cauliflower, 1 hand full of little spinach, olive oil, salt and pepper. In a pan heat the olive oil; cut the leek and add it to the oil, strir at low heat until soft. Add the barley and cover to twice the height with water. Cook under cover 15min at medium heat or until almost all the water is gone. Add salt pepper, the cauliflower washed and cut, the spinach washed and cut. Cook 3min and serve immediately.