Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
One-tin Spelt with Chorizo, Sweet Potato, Red Onion and Spinach
If you're in need of a quick, low-maintenance dinner this one-pan spelt with chorizo and sweet potato recipe from The Roasting Tin is perfect.
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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Introduction
A robust, substantial autumnal dinner – any leftovers will make for a really superior lunchbox. Use pearl barley if more readily available than spelt.
Ingredients
| 150g | spelt or pearl barley, rinsed |
| 350ml | chicken stock |
| 2 | large sweet potatoes, peeled and cut into 2½cm chunks |
| 1 | red onion, peeled and quartered |
| 5 cloves | of garlic, skin on |
| 225g | cooking chorizo, cut into 2cm chunks |
| 1 tbsp | olive oil |
| 300g | spinach, roughly chopped |
| 1 | lemon, juice only |
| sea salt and freshly ground black pepper |
Method
Preheat the oven to 160°C fan/180°C/ gas 4. In a roasting tin, mix together the spelt or pearl barley, chicken stock, sweet potato chunks, onion and garlic. Rub the chorizo with the olive oil and scatter over the pearl barley mixture.
Cover the dish tightly with foil, then transfer to the oven and cook for 1 hour.
Remove the foil and stir in the spinach. Season to taste with the lemon juice, sea salt and freshly ground black pepper, and serve hot.
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