Ingredients
SERVES 4
– 200 g barley
– 100 g prunes
– 300 g sweet peppers cleaned and cut into thin strips
– a few basil leaves chopped
– 1 tbsp. parsley chopped
– 1 sachet of saffron
– EVO to taste
– salt to taste
Directions
Fill a pot with abundant salted water and cook the barley for ab. 45-60 minutes. Once cooked, drain and set aside. Meanwhile, let the prunes soften in cold water for at least half an hour and then cook them over low heat in the same water they were soaking in. After a few minutes, remove the prunes and add in the peppers. Add more water if required in order to have enough to cover them, so that they do not stick to the pan. Season the cooked prunes with parsley, basil and saffron. Then, in a large bowl, combine the prune mixture with barley. As soon as peppers are cooked mixed them with the rest of the ingredients and toss so that flavours will well amalgamate.
Finally, heat up all of the ingredients on the burner for a couple of minutes. Add a drizzle of EVO just before serving.
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