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Pea & feta pearl barley stew 2016

Pea & feta pearl barley stew

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A star rating of 4.5 out of 5.18 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
HighlightNutrientUnit
low inkcal480
fat18g
saturates8g
carbs58g
sugars11g
fibre8g
protein19g
salt1.7g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, October 2016

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A star rating of 4.5 out of 5.18 ratings
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