Pearl Barley with Peas, Broad Beans and Mint
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Broad beans and peas between them are 9 g of the 19 g a serving. Without the beans it is a much thinner dinner.
The yeast does the savoury work parmesan would. If you have parmesan and no objection to it, 30 g makes this about 60 kcal more a serving.

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