Pea & feta pearl barley stew 2016

Pea & feta pearl barley stew

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(3 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal480
  • fat18g
  • saturates8g
  • carbs58g
  • sugars11g
  • fibre8g
  • protein19g
  • salt1.7g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • zest and juice 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g pearl barley, rinsed under cold water
  • 700ml vegetable stock
  • 200g feta, cut into cubes
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • ½ small pack mint, leaves shredded, plus a few whole leaves to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 400g frozen peas, defrosted at room temperature

Method

  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.

  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
8th Nov, 2016
3.8
This was very unusual but made a quick, light supper. Only used the juice of one lemon though and 300g of peas is plenty. This could even be reduced to 200g. The texture was more like a risotto rather than a stew.
lahelapixie
5th Nov, 2016
3.8
Ooh, I was pleasantly surprised. Of course, I was expecting this to be alright (else why would I have tried it?), but it's really nice and relatively quick. Make sure you only use half the lemon juice! The recipe does state this (in the instructions, contradicting the ingredients), but I failed to read it and used it all and it was a little overpowering.
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