Barley with dandelion

For 4 people:
250 g Pearl barley
1 bunch dandelion
1 white onion
1 liter of vegetable stock
1/2 teaspoon turmeric
1 tablespoons extra virgin olive oil
3 tablespoons vegetable cream
salt to taste.

Wash the dandelion and chop. Cut the onion into small cubes or slices in respect of energy channels (if you know cutting macrobiotic).
Wash barley and toast in a skillet.
Brown the chopped onion in the olive oil together with roasted barley, agiungendo salt, dandelion, turmeric and vegetable broth up to cover.
Cook covered pot for at least 25 minutes.
Finally add the cream and season with salt.