Thursday, March 10, 2011

What Do You Write On A Japanese Wedding Card

Towers pearl barley and vegetables

Cooking light but with good taste is possible. I had a little pantry in a bag of pearl barley, so I finally decided to use it. I think that gives her best in simple preparations and the taste is not as aggressive as in this case. Go down that is a pleasure and an encounter with vegetables is "cool" and spring.

palatable pleasing to the eye with all those shells that look like small beans ;-)

180 g pearl barley - 1 shallot - 2 zucchini - one yellow and one red pepper (grilled) - soy sauce - a little oil to raw - Balsamic cream (optional)

Clean pereroni and grill lightly on a hot plate. Join us in a non-stick pan along with the fine threads of zucchini, shallot rings and made two tablespoons of soy sauce. Cook over medium heat for about fifteen minutes.
If it tends to dry up, add hot water.

Meanwhile boil the barley in accordance with the instructions on the package. Once cooked add it to the dressing of vegetables, pour a little olive oil and raw inpiattare using a pastry rings to give the traditional cylindrical shape.

A pleasure on the surface a short "pattern" with cream of balsamic vinegar, if you like.

With this recipe I participate to the important and beneficial Sonia contest.
I do recommend you is too important to give a sign:)


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