Pearl Barley with Shrimps and Saffron
Active time: 40 minutes
Total time: 40 minutes
2 tea cups of pearl barley
8 large shrimps
1 tea cup of boiled broad beans
2 fresh onions finely chopped
2 spoons of parsley finely chopped
1/4 gr. saffron
1/3 tea cup of olive oil
juice and grind of 1 lemon
Boil the pearl barley in salted water, strain and rinse with cold water.
Sprinkle a little sunflower oil to prevent it from sticking.
Soak saffron in 2 spoonfuls of lukewarm water and leave for 15 minutes.
When it releases its color and aroma, mix in the olive oil, juice and grind of lemon and sprinkle with salt and pepper.
Clean and salt the shrimps.
Sauté for a few moments, over strong heat, in a little olive oil.
Cut the tomato in half, remove seeds and cut into thin slices.
Mix the pearl barley with the broad beans, tomato, onions, parsley and shrimps.
Add the dressing and serve.
You can dry toast the barley in advance which will give it a nutty taste.