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Pearl barley with zenzaro and pumpkin

ingredients

servings

2

Pearl barley

150 oz

Ginger

50 oz

Leeks

1 half

Iodized salt

to taste

Extra virgin olive oil

1 coffee cup

Pumpkin

200 oz

Grated lemon peel

1 teaspoon

first courses from Italy - Puglia

Pearl barley with zenzaro and pumpkin

Pearl barley with zenzaro and pumpkin

vegan with gluten high in potassium with good fats

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pearl barley with zenzaro and pumpkin

And a first very refreshing plate good, and above all healthy, with few ingredients.

Pearl barley with zenzaro and pumpkin step 1

step 1

In a pan we put the oil leek and zenzaro cut to pieces, to mix well with salt and add half a glass of water, half cooked add the pumpkin into pieces, and cook.

Pearl barley with zenzaro and pumpkin step 2

step 2

In-between we put in a pot barley with half a liter of water and salt let cook for 30 minutes.

Pearl barley with zenzaro and pumpkin step 3

step 3

When cooked, the zenzaro frulliamo all, to get a smooth and shiny cream, put the cream into the pan.

Pearl barley with zenzaro and pumpkin step 4

step 4

Scoliamo barley, (leave aside a glass of cooking water), we put the barley in the cream, and average flame do flavor barley, if it is dry add a bit 'of water.

Pearl barley with zenzaro and pumpkin step 5

step 5

In the end we add a little 'chopped parsley and some grated lemon peel, turn off the gas wait a few seconds, and bring in the table piping hot

Pearl barley with zenzaro and pumpkin step 6

step 6

The zenzaro being a spice a bit 'spicy it can also put squirmed.

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