Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 180g. 50g pearl barley. pistachio nuts 1 tablespoon pine nuts 30 basil leaves 2 tablespoons extra virgin olive oil 1 avocado 150g. 100g of cherry tomatoes. zucchini 1 lemon salt pepper PROCEDURE -------------------------- plenty of water heated in a pan and when it boils, add a handful of salt big, then put the barley and cook in 25 to 30 minutes.
When and 'cooked, drain and cool them under running water to stop cooking. Meanwhile boil in a saucepan pistachios already 'shell, so peel them with more' easy '. Cleaned with a damp cloth basil leaves. Pick up the pistachios in a blender with the toasted pine nuts you for a few minutes in a pan.
Also add the basil leaves and olive oil. Run the blender until the pesto and 'well-blended taste and season with salt and pepper to your taste. Barley seasoned with pesto, stir well, and if the sauce is not enough, add a tablespoon of water. Wash and cut in half 'tomatoes, peeled and diced avocado and zucchini.
In a bowl, wet the avocado with the lemon juice, so it does not blacken. United barley cubes of avocado, those of zucchini, a few more basil leaves. Add a pinch of freshly ground pepper, stir and serve. 
When and 'cooked, drain and cool them under running water to stop cooking. Meanwhile boil in a saucepan pistachios already 'shell, so peel them with more' easy '. Cleaned with a damp cloth basil leaves. Pick up the pistachios in a blender with the toasted pine nuts you for a few minutes in a pan.
Also add the basil leaves and olive oil. Run the blender until the pesto and 'well-blended taste and season with salt and pepper to your taste. Barley seasoned with pesto, stir well, and if the sauce is not enough, add a tablespoon of water. Wash and cut in half 'tomatoes, peeled and diced avocado and zucchini.
In a bowl, wet the avocado with the lemon juice, so it does not blacken. United barley cubes of avocado, those of zucchini, a few more basil leaves. Add a pinch of freshly ground pepper, stir and serve.
- RECIPE REVIEW: Edamame-Orzo Salad with Goat Cheese (24/02/2011)
- Tony's Table: Orzo with Beef (06/01/2011)
- Forest Lake Country Store March 2011 Newsletter with a few recipes (25/02/2011)
- Light and Healthy Orzo Salad (31/12/2010)
- imabonehead: Orzo Soup with Merguez Lamb Meatballs | BITCHIN' CAMERO (27/01/2011)
No comments:
Post a Comment