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Pea & feta pearl barley stew 2016

Pea & feta pearl barley stew

A star rating of 4.5 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
low inkcal480


  • 2 tbsp olive oil
  • 2 medium onions , chopped
  • 2 garlic cloves , chopped
  • zest and juice 2 lemons
  • 200g pearl barley , rinsed under cold water
  • 700ml vegetable stock
  • 200g feta , cut into cubes
  • ½ small pack mint , leaves shredded, plus a few whole leaves to serve
  • 400g frozen peas , defrosted at room temperature


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2016

Goes well with


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A star rating of 4.5 out of 5.20 ratings

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