The finished recipe. Pearl Barley with Peas, Broad Beans and MintIngredients 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. 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 mintStep 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 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 3. Add the peas and broad beans for the last four minutes.Step 4. Off the heat stir in the yeast, zest, lemon, mint and a good grind of pepper. Taste for salt.
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