Pearl Barley with Peas, Broad Beans and Mint

Make pearl barley with peas, broad beans and mint, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
380 g Cooked pearl barley (Cooked weight.)
150 g Frozen peas
150 g Broad beans, podded (Frozen are fine. Slip the grey skins off after cooking if you have the patience.)
150 g Leek
15 g Olive oil
700 g Vegetable stock (Made up from a cube or a pot.)
3 tbsp (15 g) Nutritional yeast
2 cloves, about 6 g Garlic
One lemon Lemon zest
Half a lemon Lemon juice
A big handful, chopped Fresh mint
Ingredient notes on the recipe page.

METHOD
1. Soften the sliced leek in the oil for eight minutes, add the garlic, then 150 g of dry pearl barley and stir to coat.
2. Add the hot stock a ladle at a time over 30 to 35 minutes, stirring now and then, until the barley is tender. It should weigh about 380 g cooked and be loose enough to spread on the plate.
3. Add the peas and broad beans for the last four minutes.
4. Off the heat stir in the yeast, zest, lemon, mint and a good grind of pepper. Taste for salt.

Contains gluten cereals and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pearl-barley-peas-broad-beans-mint

AI-generated images illustrating the recipe.

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