A very simple and tasty first course, the Barley Cake with Green Beans is perfect if you have guests for lunch or dinner, a fancy way to present a first course that will make everyone crave it.
The Barley Cake with Green Beans is risotto-style simply because at the end of cooking, the barley is drained and “creamed” with Grana Padano or Parmesan.
An excellent first course hot but also delicious at room temperature, to be served after placing it inside a pastry ring and lightly compacting it so that it holds its shape well.
If you like barley, here below are other fancy and summer ideas to try, and then as always, right after the photo, we’ll discover how to prepare the Barley Cake with Green Beans!!
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Barley Cake with Green Beans
- 1 cup pearl barley
- 2 carrots
- 1/2 cup Grated Grana Padano (or Parmesan)
- 7 oz green beans
- 1 clove garlic
- to taste salt
- 1 pinch black pepper
- 3 tsp balsamic glaze
- 1 tsp chia seeds
Tools Needed for the Barley Risotto with Green Beans
- 1 Small Pot
- 1 Pan
- 1 Pastry Ring
How to Prepare the Barley and Green Bean Cake
To prepare the Barley Cake with Green Beans, first peel the carrots and chop them into small pieces.
In a small pot that can hold both the carrots and barley, add water, then the carrots and the barley, well rinsed under running water.
If you decide to use chia seeds, add them along with the rest (they help with the risotto texture).
Once boiling, lower the heat and cook for the time indicated on the package, making sure it doesn’t dry out too much, otherwise add more hot water.
Meanwhile, trim and wash the green beans, then steam them for 5 or 6 minutes.
Peel the garlic and brown it in a pan with a little extra virgin olive oil. Once the green beans are cooked, cut them into 2 or 3 parts if they are too large and let them flavor in the pan.
Remove the garlic clove, salt and pepper, and set aside the green beans.
Once the barley is cooked with the carrots, quickly remove the excess water, then cream with the grated cheese, salt, and pepper.
Place the pastry ring on each individual plate and fill the Barley Cake with green beans using a spoon, pressing well, then gently remove the pastry ring.
Form the other cakes and distribute the set-aside green beans on the surface, drizzling some balsamic glaze over them.
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FAQ (Questions and Answers)
Can I use spelt instead of barley?
Of course, just pay attention to the cooking times and don’t overcook it.
What can I use instead of green beans?
You can use any seasonal cooked or raw vegetables.
