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Pea & feta pearl barley stew

Pea & feta pearl barley stew 2016

Pea & feta pearl barley stew

Name: Pea & feta pearl barley stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 medium onions chopped; 2 garlic cloves chopped; zest and juice 2 lemons; 200g pearl barley rinsed under cold water; 700ml vegetable stock; 200g feta cut into cubes; ½ small pack mint leaves shredded, plus a few whole leaves to serve; 400g frozen peas defrosted at room temperature

Kate Bradbury

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.5 out of 5.33 ratingsRate

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This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 medium onions

chopped
2 garlic cloves

chopped
zest and juice 2 lemons
200g pearl barley

rinsed under cold water
700ml vegetable stock
200g feta

cut into cubes
½ small pack mint

leaves shredded, plus a few whole leaves to serve
400g frozen peas

defrosted at room temperature

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Nutrition: per serving

kcal480

low
fat18g
saturates8g
carbs58g
sugars11g
fibre8g
protein19g
salt1.7g

Method

step 1

Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
step 2

Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
step 3

Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.

Recipe from Good Food magazine, October 2016

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A star rating of 4.5 out of 5.33 ratings

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