Saffron Pearl Barley, Rainbow Vegetables and Gremolata

Name: Rukmini Iyer's Saffron Pearl Barley Recipe | Easy One-Pot Recipes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4–6 (good for lunchboxes)
Ingredients: 4 big pinches of good saffron (I like Belazu); 900ml vegetable stock; 200g pearl barley, rinsed; 2 leeks, thinly sliced; 1 small head of fennel, thinly sliced; 2 red peppers, roughly chopped; 1 small carrot, roughly chopped; 1 x 400g tin of chickpeas, drained; sea salt flakes, to taste; 2 small cloves of garlic, finely chopped; 1 lemon, zest and juice; 30ml olive oil; 20g flat-leaf parsley, finely chopped

by Rukmini Iyer from The Roasting Tin Around The World

An easy lemon and parsley gremolata adds a bright freshness to this hearty and filling vegetable-packed dish.

Vegetarian
Vegan
Dairy-Free
Gluten-Free
Family Friendly

Vegetarian Vegan Dairy-Free Gluten-Free Family Friendly

Serves 4–6 (good for lunchboxes)

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.