Ingredients: 2 tbsp organic olive oil, 1 big chopped onion, 1½ cups pearl barley, ½ cup dry white wine, 3 cups chicken broth, ½ cup fresh or frozen green peas, ⅓ cup grated Parmesan cheese, 2 tbsp green chopped bazil, 1 tsp lemon zest, ¼ cup heavy cream or sour cream, 1 small lemon juice, salt and ground black pepper.
Directions: Heat olive oil on medium fire in a heavy bottom saucepan or big frying pan. Add chopped onion and stew it until it is transparent. Add pearl barley and fry it for 2 minutes, stirring it occasionally. Add wine and stew until the liquid evaporates. Pour chicken broth slowly, stirring it constantly. Bring it to a boil, slack the fire, cover it and simmer for 30-40 minutes until the liquid evaporates and pearl barley softens. When orzotto is cooked, remove it from the fire and add green peas, Parmesan cheese, fresh basil, lemon zest, heavy cream and lemon juice. Season orzotto with salt and ground black pepper to taste, and serve.

Ingredients for salad: kernels of 4 earcorns, 2 chopped garlic cloves, 1 cup pearl barley, 2 cups cherry tomatoes, 20-25 small cherry tomatoes, 2 tbsp chopped basil, 2 tbsp chopped parsley, small chopped red onion.

 

Dressing ingredients: 100 g organic olive oil, 3 tbsp red wine vinegar, 1 lemon zest, 1 lemon juice, salt and ground black pepper to taste.

 

Directions:  Cook pearl barley until tender in salted water, rinse it with cold water and put in a colander. Heat 2 tbsp of olive oil on medium fire in a heavy bottom frying pan. Add corn kernels, garlic, fry them for 3-4 minutes and put aside to cool. Mix olive oil, wine vinegar, lemon juice and zest, salt, pepper and chopped red onion for dressing. Mix it thoroughly. Mix cooled corn and pearl barley grains in a salad bowl. Add cherry tomato halves, parsley and basil. Add salad dressing and mix it well. Garnish it with fresh basil, ground pepper, and serve. Pearl barley salad may be cooked in advance and served cold or of room temperature.