Barley Croquettes

• 4 stalks celery, chopped
• 1 large carrot, finely chopped
• 3 cups whole barley
• 6 cups water, with
• bouillon cubes or broth
• 1/2 teaspoon sea salt
• fresh ground pepper
• 1 teaspoon dried basil
• 2 bay leaves
• 2 whole garlic cloves
• breadcrumbs (use if needed)

1. Rinse barley under fresh water.
2. Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid.
3. When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone and barley is tender.
4. Remove from heat. Remove bay leaves and discard. Remove any remaining whole garlic cloves. I took out the whole cloves and added it to the blender puree mixture for added flavor.
5. Puree half of the barley mixture in a food processor or blender. Add puree back to barley in a large bowl and mix. Cool until you can handle the mixture.
6. Make small patties out the the barley mixture, adding bread crumbs as needed to make them stick.
7. Pan fry on a non-stick skillet on both sides until crispy on the outside.
8. Serve with your favorite sauce.

stalks celery, carrot, barley, water, bouillon cubes, salt, fresh ground pepper, basil, bay leaves, garlic, breadcrumbs

Taken from www.food.com/recipe/barley-croquettes-148023 (may not work)