Roasted Corn Farrotto
1/2 cup white beans, pureed with 1 tsp olive oil
1 ear corn, shaved and roasted
2/3 cup pearled barley, dry
1 1/3 cup vegetable or tomato stock (I used the leftover liquid from making tomato sauce)
Salt to taste
3-4 leaves basil, chopped (optional)
1. Bring stock to a boil. Add barley and cook until just about tender.
2. Combine bean puree and continue to cook another five minutes, until thick.
3. Mix in corn (and basil, if including). Serve!
Squeezing this into Wellness Weekends!
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