Add 2 cups of water with carrot, beans, spring onion and salt.
Bring to boil and simmer.
In a separate pan heat olive oil
Add garlic and onions.
Saute till onion becomes translucent.
Add chopped vegetables.
Saute for 2 minutes.
Add soaked barley and salt and black pepper.
Mix well and fry for few minutes to release flavor.
Add warm vegetable stock 2 tablespoon at a time and stir in medium heat.
This is the technique to make risotto. Don't put stalk at a time.
When water dries up add more 2 tablespoon of stock and stir constantly.
Like this cook the barley till the become soft but not mushy.
I use approximately 1and 1/2 cup of stock.
Add mixed herbs and chilli flakes.
Check the seasoning and remove from heat.
Transfer to serving dish.
Top with coriander raita and chilli flakes or simply with yoghurt.
