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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Saffron Pearl Barley, Rainbow Vegetables and Gremolata
![Rukmini Iyer’s Saffron Pearl Barley, Rainbow Vegetables and Gremolata](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/SAFFRON_PEARL_BARLEY_034-scaled-2.jpg)
Introduction
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
good saffron (I like Belazu) | |
vegetable stock | |
pearl barley, rinsed | |
leeks, thinly sliced | |
fennel, thinly sliced | |
red peppers, roughly chopped | |
carrot, roughly chopped | |
chickpeas, drained | |
sea salt flakes, to taste | |
For the dressing: | |
garlic, finely chopped | |
lemon, zest and juice | |
olive oil | |
flat-leaf parsley, finely chopped |
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