Barley Porridge with Shrimp and Pesto
⏳ Time
1 hour 15 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
I put the barley in the oven to let the saffron infuse, adding aroma and a beautiful yellow hue. Barley pairs wonderfully with pine nuts, and toasting them makes them a bit sweeter. This is definitely a find.
Ingredients
- Pearl barley - 1 cup
- Pesto - 3 tablespoons
- King Prawns - 12 pieces
- Parsley - 2.1 oz
- Pistachios - 1.8 oz
- Spinach - to taste
- Salt - to taste
- Thyme - to taste
- Saffron - a pinch
Step by Step guide
Step 1
Soak the barley in 1 liter of cold water for 10-12 hours.
Step 2
Drain the water, add 500 ml of water, and cook for 45-60 minutes depending on how soft you like your barley. In my opinion, for this dish, barley should retain a bit of al dente texture. Add saffron, thyme, and salt.
Step 3
In the meantime, take a trusted pesto and finely chop the parsley into it. Toast the pine nuts in a dry skillet (this will take about 10 seconds) and add them to the pesto with parsley.
Step 4
Start cooking the shrimp.
Step 5
Taste the barley while it cooks: when it is almost to your liking, add the frozen spinach and stir. Add more water if it seems too dry.
Step 6
When the barley is ready, transfer it to a heatproof dish and place it in a hot oven for 15-20 minutes.
Step 7
Peel the shrimp, take the barley out of the oven, add the pesto and shrimp. Mix well and look at the barley in a new light.
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