Barley with vegetables in white sauce
Orzo con verdure in besciamella
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For 6 people: 500 gr of barley, boiled asparagus 1 kg-800-already gr of spinach-250 g of frozen peas-2 carrots-oil-Salt-nutritional yeast flakes- white sauce
Cut the asparagus into pieces of approximately 2 cm and then boil them for 10-15 minutes with the spinach.
Cut the carrots into slices and toss in pan with a little oil, then add the asparagus and spinach, drained and cook for 10 minutes.
Meanwhile, prepare the sauce.
In a large baking dish mix together oatmeal, veggies, sauce and add a few tablespoons of yeast flakes, then bake at 180° C for 10-15 minutes, making Brown the surface.
