Name: Leek and saffron barley
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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