Barley Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g roats (barley roats or meal)
- 2 medium tomato (s), peeled, pitted
- 1 medium onion (s)
- 1 handful herbs, fresh (basil, parsley, some chives, wild garlic)
- 1 teaspoon flax seeds or sunflower seeds
- 2 tablespoon semolina (durum wheat)
- chili
- salt and pepper
- 2 tablespoon vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes and sweat. Then add the barley groats and deglaze with the stock (cook like a risotto until al dente, afterwards it should be a homogeneous, not too runny mixture).
- Let cool down a little, then add the finely diced tomato flesh, the seeds and the finely chopped herbs and mix.
- Then season with the spices and add enough durum wheat semolina to form a malleable mass. Shape a tablespoon of the mixture into balls and then fry in a little oil on all sides.
- A (high-fiber) side dish with meat or fish or simply with a salad to fill you up.
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