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Barley cold pistachios

ingredients

servings

2

Pearl barley

140 oz

Vegetable broth

800 oz

Peas

100 oz

Smoked salmon

80 oz

Pistachios

20 oz

Extra virgin olive oil

2 teaspoons

Field asparagus

50 oz

first courses from Italy

Barley cold pistachios

Barley cold pistachios

with gluten with fish with nuts high in fiber source of D vitamins high in potassium high in phosphorus with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Barley cold pistachios

Summer is the period of cold dishes, to be able to eat wherever you are, even on the beach. In addition, with their colors convey so much joy.

Barley cold pistachios step 1

step 1

Lorzo Rinse until the water is clear. Put it in a pot with the broth and ask the fire.

Barley cold pistachios step 2

step 2

Door to a boil and cook over moderate heat since then for about 30 minutes, stirring occasionally to prevent sticking.

Barley cold pistachios step 3

step 3

The broth should be absorbed completely only after cooking but if necessary topped up with a little water or broth. Once cooked you cool stirring from time to time because lorzo not stick.

Barley cold pistachios step 4

step 4

Cook the peas steamed for 4-5 minutes in the case of fresh peas a few minutes more if they are frozen.

Barley cold pistachios step 5

step 5

Chop coarsely chopped pistachios to get a not too fine. Cut into strips salmon.

Barley cold pistachios step 6

step 6

Compose the dish lorzo stirring gently with the other ingredients and add a little oil EVO, keep aside a handful of chopped pistachios and a few asparagus tips for garnish.

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