Dinner

Pearl Barley with Peas, Broad Beans and Mint

Name: Pearl Barley with Peas, Broad Beans and Mint
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 380 g Cooked pearl barley; 150 g Frozen peas; 150 g Broad beans, podded; 150 g Leek; 15 g Olive oil; 700 g Vegetable stock; 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

A green, lemony barley risotto with leeks, peas and broad beans, finished with mint and nutritional yeast rather than cheese. 19 g of protein for 490 kcal.

Calories: 490kcal
Protein: 19g
Fat: 10g
Carbs: 78g

Per serving, makes 2. 15 minutes of work, then 35 minutes on the hob. Published 8 September 2026.

Allergens

Gluten
Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

View larger

Swipe through the ingredients and each step, or play the slideshow.

Pearl Barley with Peas, Broad Beans and Mint, plated and ready to serve. — The finished recipe. Pearl Barley with Peas, Broad Beans and Mint

Ingredients 1 to 6 for pearl barley with peas, broad beans and mint arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 11 for pearl barley with peas, broad beans and mint arranged separately on a dark worktop. — Ingredients 7 to 11. 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

Pearl Barley with Peas, Broad Beans and Mint, preparation step 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. — Step 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.

Pearl Barley with Peas, Broad Beans and Mint, preparation step 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. — Step 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.

Pearl Barley with Peas, Broad Beans and Mint, preparation step 3: Add the peas and broad beans for the last four minutes. — Step 3. Add the peas and broad beans for the last four minutes.

The finished pearl barley with peas, broad beans and mint. — Step 4. Off the heat stir in the yeast, zest, lemon, mint and a good grind of pepper. Taste for salt.

01 / 07

Download Instagram slides

All 7 images + the recipe and a caption
1080 × 1350 PNGs

AI-generated food images illustrating the recipe.

Ingredients

Cooked pearl barley380 g
Cooked weight.
Frozen peas150 g
Broad beans, podded150 g
Frozen are fine. Slip the grey skins off after cooking if you have the patience.
Leek150 g
Olive oil15 g
Vegetable stock700 g
Made up from a cube or a pot.
Nutritional yeast3 tbsp (15 g)
Garlic2 cloves, about 6 g
Lemon zestOne lemon
Lemon juiceHalf a lemon
Fresh mintA big handful, chopped

Method

Soften the sliced leek in the oil for eight minutes, add the garlic, then 150 g of dry pearl barley and stir to coat.
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.
Add the peas and broad beans for the last four minutes.
Off the heat stir in the yeast, zest, lemon, mint and a good grind of pepper. Taste for salt.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

This recipe is in the app.

Every recipe on this site is in Fuel8’s Recipes tab, with the same macros. Search it by name or ingredient, pick half a serving or two, and add it to a meal in one tap. Your own recipes sit beside them.

Download on the App Store

Get the seven-day Fuel8 email guide, including how the app works and membership benefits. Then occasional recipes and product updates.

Your name and email go to Grow More Services L.L.C-FZ, the company that builds Fuel8, and are stored in Resend so we can email you the seven-day app guide, membership benefits, recipes and product updates. An account is not required. Unsubscribe in one click, any time.

Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.