Recipe

Leek and saffron barley

Apr 30, 1975 2:00pm
  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Leek and saffron barley
  • 1 tablespoon extra virgin olive oil
  • 2 medium leeks (700g), sliced thinly
  • 3 clove garlic, crushed
  • 1 cup (200g) pearl barley, rinsed
  • 3 cup (750ml) vegetable stock
  • pinch saffron threads
  • 1/3 cup finely chopped fresh flat-leaf parsley

Method

Leek and saffron barley
  • 1
    Heat oil in large saucepan; cook leek and garlic, stirring, over medium heat for 2 minutes, or until softened.
  • 2
    Add barley, stock and saffron; bring to a boil. Reduce heat to low; cook, covered, about 30 minutes or until barley softens, stirring occasionally. Stir in parsley.

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