Saffron Prawns with Bulgar Pilaf

This was a delicious prawn dish.

Saffron Prawns with Barley Pilaf (from Super Grains & Seeds by Amy Ruth Finegold)
(Serves 2)

1 onion, chopped
2 tbsp plus 1 tsp oil
1 garlic clove, crushed
200g barley
1 stock cube
1 bay leaf
12 raw prawns, peeled and deveined
1 tsp paprika
1 tsp tumeric
1 tsp ground cinnamon
1 tsp ground cardamom
pinch saffron threads
handful parsley, chopped

In a medium saucepan, fry the onion in 2 tbsp oil for 4-5 mins over a high heat. Reduce the heat, then add the garlic and barley, toasting for 3 mins. Add water, stock cube and bay leaf to the barley. Bring to the boil, then cover and simmer and cook according to packet instructions.

Heat 1 tsp of oil over a medium heat and add the paprika, tumeric, cinnamon, cardamom and saffron. Add the prawns and fry for 3 mins on each side or until they are completely opaque and pink.

Remove the bay leaf from the barley and divide between 4 plates. Top with 6 prawns and sprinkle over the parsley