DIFFICULTY: 1
INGREDIENTS PER 4 PEOPLE
Barley, 300 gr
Brown small lentils, 100 gr
Shallots, 2
Sage leaves, 3
Extra Vergine Olive Oil
Salt pepper
Vegetable broth
Saffron, 1 Teaspoon
Butter, 40 gr
PROCEDURE
Heat the oil in a pot and pour in it the chopped shallots and let them sautè .
Add the rinsed barley and lentils , the sage , 2 cups of hot vegetable broth in which you already dissolved the saffron.
Season.
Cook adding hot broth as needed ,and stir occasionally untill the barley is ready.
Turn it off and add the cold butter ,stir well and serve.
Thanks to: Cooking Florence
