Barley, Turmeric and Saffron


I prepared this dish using my new ceramic pan … Needless to speak about my level of excitement seeing the all ingredients while cooking on a white background … But perhaps I should keep for myself all these insane exaltations!
Considerations: quick dish, very spicy, light and alternative.


100 gr of pearly barley
200 gr of zucchini
1 tablespoon of turmeric
saffron powder
1 shallot
extra virgin olive oil
a few ladles of vegetable broth

Mince the shallot nice and thin, and fry it in a pan with 2 tablespoons of oil. Cut the zucchini in slices a few millimeters thick and add them to the shallot; pour two ladles of broth over. Now, add barley, turmeric and saffron. Stir, adding more broth if too dry. Finally, add salt and pepper. Should cook 30 minutes, adding a bit of broth occasionally.
Once again, I show you a special place in my island, which gave me the inspiration for this recipe! 🙂 See you soon.

Chef: Lihan from veganBlog

  1. monsoon 17 June 2011 at 05:54

    must be very tasty… where is your island? looks beautiful

  2. ascanio 18 June 2011 at 07:42

    I love the consistency of barley, I’ll try this. Lovely island as well

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