Saffron Citrus Baked Pearl Barley with Fennel and Charred Grapes

Ingredients

• pearled barley1 1/2 cups
• olive oil3 tablespoons
• fennel bulb, thinly sliced1 large
• yellow onion, diced1 medium
• garlic, minced3 cloves
• vegetable broth3 cups
• orange zest1 tablespoon
• orange juice1/2 cup
• saffron threads1 generous pinch
• red grapes1 1/2 cups
• fresh parsley, chopped1/3 cup
• salt and black pepperto taste

Method

1. 1Heat the oven to 400°F (205°C).
2. 2In an oven-safe pan, warm the olive oil and cook the onion and fennel until softened and lightly golden.
3. 3Stir in the garlic and barley; toast for 2 minutes until fragrant.
4. 4Add broth, orange juice, orange zest, saffron, salt, and pepper, then bring to a simmer.
5. 5Cover and bake for 30 minutes, then uncover and scatter the grapes over the top.
6. 6Bake 10 more minutes until the barley is tender and the grapes have blistered.
7. 7Fluff with parsley and serve hot, spooning the saffron broth over each portion.

Tips

• If the barley looks dry before baking is done, add a splash of broth or water.
• Use firm, sweet grapes so they hold their shape and caramelize at the edges.

Nutrition