Barley with cauliflower and vegetable broth.
A tasty and quite filling healthy dish, easy and economical to make, it will give us the right energy to face our day with healthy energy, without overloading our digestive system.
It is very easy to make, but if you already have vegetable broth or soup ready, you can directly cook the cauliflower and barley with it, making it an excellent leftover dish.
Alternatively, you can use broccoli instead of cauliflower, and any other grain instead of barley.
This recipe is available both in a traditional way and with the Bimby.

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Cost: Very economical
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Slow cooking, Cooking with a kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

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

Tools

Traditional preparation

Pot
Cutting board
Knife
Wooden spoon
Cutting board
Knife
Bimby

Preparation: Barley with Cauliflower and Vegetable Broth

Traditional preparation

Peel the carrot, celery, and onion, and chop them into small pieces the size of a fingernail.
Mix them together
Then transfer them to a pot to which you have added water or broth.
Add the broth cube, I use my homemade broth cube, if you want to see the recipe click here
Cook for 5 minutes once it boils, meanwhile…
Peel the cauliflower, and extract the florets. Wash it well, and as soon as the 5 minutes of cooking the vegetable broth have passed, immerse the cauliflower florets and let them cook for another 10 minutes.
When the cauliflower is halfway cooked,….
weigh the barley or other grain according to your taste, and…
add it to the vegetables.
Cook for the time indicated on the package, stirring occasionally so it doesn’t stick to the bottom of the pot.
It should cook like a risotto, therefore with little liquid; add more as needed.
Once cooking is complete, turn off the heat, add the raw oil, pepper to taste, and grated Parmigiano, mix and let rest in the pot for about 5 minutes.
Serve hot. Here’s the Barley with Cauliflower and Vegetable Broth, with traditional preparation.
Peel the carrot, onion, and celery.
Chop them coarsely, put them into the cup and chop for 15 sec at speed 5
Add the olive oil and sauté for 3 min at 230°F speed 1
Pour water or broth with 2 teaspoons of vegetable broth cube into the cup see recipe.
and cook for 5 minutes at 212°F speed 1
Meanwhile, peel the cauliflower, wash it and extract the florets. Add them to the broth and cook for 5 min at 212°F speed 1.
After the time, pour the barley or other grain into the cup, 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 cup for another 5 minutes.
Then transfer it to a baking dish, adding grated Parmigiano and pepper to taste. Adjust the salt and serve hot.
The Barley with Cauliflower and Vegetable Broth is ready, and we prepared it with our Bimby.