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Dinner with Rukmini
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Saffron Pearl Barley, Rainbow Vegetables and Gremolata
Introduction from Rukmini Iyer
One of my friends meticulously cuts up mountains of vegetables for soup every other week or so and this dish is inspired by his recipe. I like the addition of a good amount of pearl barley, so this thick soupy-stew is a meal in itself. The gremolata-style mixture of garlic, lemon zest and parsley to finish really makes this dish – reserve a spoonful to put on each bowl just before serving.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the saffron, vegetable stock and pearl barley into a deep roasting tin or lidded casserole dish and top with the leeks, fennel, peppers, carrot and chickpeas. Cover with foil or the lid, then transfer to the oven and cook for 1 hour.
Meanwhile, mix the garlic, lemon zest and juice, olive oil and parsley and set aside.
Once cooked, taste the pearl barley and vegetables and adjust the salt as needed. If serving immediately, stir through the oil and parsley dressing, taste and adjust the lemon and salt as needed and serve. If you aren’t serving it all immediately, serve with a dollop of the parsley dressing on each bowl.
NOTE: If you don’t have the time or inclination to make the gremolata dressing or you’re having leftovers the next day, you can substitute good bought pesto from the supermarket chilled cabinet – I have definitely done this when I’ve been in a hurry and it works beautifully.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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