Alpine barley

Alpine barley

Total: 45 min. | Active: 45 min.
Nutritional value / person: 416 kcal
, Fat: 21 g
, Carbohydrate: 45 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Onions

1 ½ tbsp olive oil
2 onions, halved, cut into thin strips
½ tbsp white flour

Barley

8 dl vegetable bouillon
2 dl cream
150 g hulled pearl barley
300 g waxy potatoes, peeled, cut into approx. 1 cm chunks

To serve

100 g Graubünden mountain cheese, coarsely grated
salt and pepper to taste
50 g Graubünden cured ham, cut into thin slices
½ bunch chives, finely chopped
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How it's done

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Onions

Heat the oil in a non-stick frying pan. Mix the onions and flour in a bowl, transfer to the pan, fry over a medium heat for approx. 15 mins. until golden brown, turning occasionally. Remove, drain on kitchen paper.

Barley

Pour the stock and cream into a pan, bring to the boil, reduce the heat. Add the barley and potatoes, simmer for approx. 20 mins., stirring occasionally.

To serve

Add the cheese, mix, season, plate up. Top with the cured ham, chives and onions.

How-tos

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