Barley with cauliflower and vegetable broth.
A healthy, tasty, and quite filling dish, easy and economical to make, gives us the right energy to face our day with healthy vigor, without burdening our digestive system.
It’s very easy to make, but if you already have ready-made cut vegetable broth or minestrone, you can directly cook the cauliflower and barley, making it an excellent leftover dish.
Alternatively, you can use broccoli instead of cauliflower, and any other grain instead of barley.
This recipe is prepared both traditionally and with the Bimby.

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Cost: Very economical
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Slow Fire, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

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3.5 oz carrot (Or pumpkin)
1 stalk white celery
1.4 oz onion
10.6 oz cauliflower
2 tsps bouillon cubes (vegetable)
8.8 oz pearled barley (or other grain)
2 tbsps extra virgin olive oil
3 cups water (or broth)
1 oz Parmigiano Reggiano DOP
to taste salt
to taste pepper

Barley with cauliflower and vegetable broth

Tools

Traditional preparation

Pot
Cutting board
Knife
Wooden spoon
Cutting board
Knife
Bimby

Preparation: of the Barley with Cauliflower and Vegetable Broth

Traditional preparation

Peel the carrot, celery, and onion, and chop them into small pieces about the size of a fingernail.
Mix them together
Then transfer them to a pot to which you have added water or broth.
Add the bouillon cube, I use my homemade one, if you want to see the recipe click here
Cook for 5 minutes from the moment it boils, meanwhile…
Peel the cauliflower, and cut it into florets. Wash it well, and as soon as the 5 minutes of cooking the vegetable broth have passed, immerse the cauliflower florets and let cook for another 10 minutes.
When the cauliflower is halfway cooked,….
weigh the barley or other grain to your taste, and…
add it to the vegetables.
Let it cook for the time indicated on the package, stirring occasionally to prevent it from sticking to the bottom of the pot.
It should cook like a risotto, so with little liquid, if needed, add more as required.
When cooking is complete, turn off the heat, add the raw oil, pepper to taste, and grated Parmigiano, stir and let it rest in the pot for about 5 minutes.
Serve hot. Here is the Barley with Cauliflower and Vegetable Broth, prepared in a traditional way.
Peel the carrot, onion, and celery.
Chop them coarsely, put them in the bowl, and chop for 15 sec at speed 5
Add the extra virgin olive oil and sauté for 3 min at 230°F speed 1
Pour the water or broth into the bowl with 2 teaspoons of vegetable bouillon see recipe.
and cook for 5 minutes at 212°F speed 1
Meanwhile, peel the cauliflower, wash it, and cut it into florets. Add them to the broth and cook for 5 min at 212°F speed 1.
After the time has elapsed, pour the barley or other cereal into the bowl, and cook with the measuring cup for the time indicated on the package at 212°F counterclockwise speed 1.
At the end of cooking, leave the barley in the bowl for another 5 minutes.
Then transfer it to a casserole dish, adding the grated Parmigiano and pepper to taste. Adjust the salt and serve hot.
The Barley with Cauliflower and Vegetable Broth is ready, and we made it with our Bimby.