Summary

Ingredients

• 1 onion (s)
• 2 large carrot (s)
• 6 tomato (s)
• 2 tablespoon clarified butter
• 200 g pearl barley (barley pearl barley)
• 600 ml vegetable stock
• 1 bay leaf
• salt and pepper
• 30 g parmesan cheese
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Cut the carrots into small cubes, finely chop the onion; Steam both together in clarified butter until the onions are translucent.
2. Add pearl barley and cook for a few minutes. Pour in the hot vegetable stock, add the bay leaf, add a little salt if necessary and cook for 30 minutes.
3. In the meantime, remove the stem from the tomatoes, score crosswise on the opposite side and place in boiling water for a few minutes. Rinse and peel tomatoes with cold water. Quarter the tomatoes, remove the seeds and cut into strips.
4. Add the tomatoes to the pearl barley and simmer for another 20 minutes on the lowest heat. Be sure to stir more often and possibly add a little water in between.
5. In the meantime, finely chop the parsley and finely grate the parmesan. Now remove the bay leaf, try it and, depending on how soft you want the pearl barley to be, allow it to swell for another 10 minutes.
6. Finally stir in the parmesan and parsley, taste and, if necessary, season with salt and pepper.
7. The amount is intended as a side dish for approx. 6 people.