You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
I’m thinking a tomato sauce base? What kind of seasoning?
For a tomato based sauce I’d use basil, oregano and garlic, pinch of sugar and a little heavy on black pepper. For a chicken stock based broth I’d go sausage and salt and pepper for flavor and seasoning
Fennel seed with the cooked barley would somewhat mimic Italian sausage if this is a vegetarian application.
You could use that as a base for a porketta styled soup
Rosemary, sage, and fennel. A winning combo. I’d stick to just pork belly and nix the loin for the sake of fat content and texture.
I like that idea. Fennel seed doesn’t get enough respect.