Barley with vegetables and beetroot cream

Ingredients for 3 servings:

• 180 g barley
• 1 small zucchini, finely chopped
• 1 medium-sized carrot(s), finely chopped
• 1 handful of peas, fresh or frozen
• 1 medium-sized onion(s), finely chopped
• 5 dl vegetable broth
• 1 m.-large beetroot, pre-cooked
• 1 dl vegetable broth
• little chili
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash the barley with cold water and then cook it in the vegetable stock for about 30 minutes. It should still have a bit of bite. Drain and rinse it with cold water to prevent further cooking, and set it aside. While the barley is cooking, sauté the onion and vegetables in a little butter until softened, then season with salt and pepper. Add the barley and heat everything together. Chop the beetroot, purée it thoroughly with 1 dl of stock, and season with salt and chili. Depending on the size of the beetroot, you may need more stock. Serve the vegetable and barley mixture on plates and garnish with the sauce.