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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Gently Spiced Pearl Barley with Tomatoes, Leeks, Dill and Pine Nuts
Introduction from Rukmini Iyer
This all-in-one pearl barley dish is like a light risotto: warming and full of flavour. It’s smart enough to serve as part of a sharing table for friends, and comforting enough for a TV dinner with a glass of (red) wine and an episode of Scandal.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Mix the tomatoes, leeks, garlic, chilli flakes, salt, bay leaves, pearl barley, stock and olive oil in a deep roasting tin or casserole dish and cover tightly with foil or a lid. Transfer to the oven and cook for 1 hour.
Meanwhile, whisk together the lemon juice, extra virgin olive oil, sea salt, black pepper and dill and set aside.
Once the pearl barley is cooked, stir through the dill dressing and season to taste with salt, pepper and lemon juice. Serve scattered with the pine nuts.
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