Mains · Spring
Barley Bowl with Peas and Spinach
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Rinse the pearl barley. Finely chop the onion and soften in a few tablespoons of stock for 4 minutes.
- Add the barley and the remaining stock. Cover and simmer for about 35–45 minutes or until tender, adding a little water if needed.
- Stir in the peas during the last 5 minutes. Add the baby spinach for the final minute until wilted.
- Drain excess liquid if necessary, fluff with a fork and serve warm.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Check cooking time and liquid ratio on your specific rice, buckwheat or barley packet, because varieties differ.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.