Pearl barley porridge with shrimps and pesto
2 servings
75 minutes
Barley porridge with shrimp and pesto is an amazing blend of Russian tradition and Mediterranean flavors. Barley, known for its rich texture and nutrition, is carefully prepared to maintain a pleasant firmness. It is infused with the aroma of saffron and thyme, creating a warm, earthy taste. Tender and juicy shrimp add a sea freshness, while the spicy pesto with parsley and crunchy pine nuts gives the dish an exquisite touch. This dish is perfect for a cozy family dinner or festive table where tradition meets modern gastronomic notes. Served hot, hearty, and fragrant – each spoon reveals new layers of flavor, making it truly special.
1
Soak the pearl barley in 1 liter of cold water for 10-12 hours.
- Pearl barley: 1 glass
2
Drain the water, add 500 ml of water, and cook for 45-60 minutes depending on whether you prefer softer or firmer pearl barley. In my opinion, the pearl barley should be al dente in this dish. Add saffron, thyme, and salt.
- Pearl barley: 1 glass
- Saffron: pinch
- Thyme: to taste
- Salt: to taste
3
At this time, take a ready-made pesto you trust and finely chop parsley into it. Toast pine nuts in a dry pan (this will take 10 seconds) and add them to the pesto with parsley.
- Pesto: 3 tablespoons
- Parsley: 60 g
- Pine nuts: 50 g
4
Put the shrimp to boil.
- King Prawns: 12 pieces
5
Taste the pearl barley while cooking: when you almost like it, add frozen spinach and stir. Add water if it seems like there's not enough.
- Pearl barley: 1 glass
- Spinach: to taste
6
When the pearl barley is ready, transfer it to a heatproof dish and place it in a hot oven for 15-20 minutes.
- Pearl barley: 1 glass
7
Clean the shrimp, take the pearl barley out of the oven, add pesto and shrimp. Mix and look at the pearl barley in a new way.
- King Prawns: 12 pieces
- Pesto: 3 tablespoons