Italian Fennel Salsiccia with Barley Stew

I love barley in soups or stews. Many people don't like them, because they say that the barley is slimy.

When you start this dish early, you can make it a One Pot stew.

I have large barley this time, not the crushed one I usually use. The big one needs 40 minutes in salted water or veg stock to cook. Plan ahead an cook it first, then clean the pot and start the stew.

The fennel salsiccia was peeled out of the casing and cut in small pieces. All the veggies were chopped. I used up the parts I had left over from my winter season veg stock paste.  

I found an opened jar of organic red pesto and added some of that too.

Recipe for 3:

100 g large barley

300 g fennel salsiccia

1 tsp oil

2 green onions

Chunk of leek

Thick slice of celeriac

3 carrots

1 parsley root

3 tsp red pesto

500 ml water

Veg stock from paste

Salt and pepper

2 bay leaves

I cooked the barley  first in some vegstock paste. In a big pan I started the salsiccia in very little oil and it took a 10 minutes until that had reached the point to add the veggies.

But first with some kitchen paper I soaked up some grease. The veggies needed an other 5 minutes, then water and vegstock paste followed. Seasoned with some pepper, a little salt and the red pesto.

The barley was done and still a bit al dente. It went in the pan to cook for 5 more minutes. Some chives for garnish.