Broad Beans with Pearl Barley and Feta


Prep time: 
30 minutes


Broad beans with pearl barley and feta


  • 1 bunch spring onions, trimmed and sliced into 1cm pieces
  • 400g pearl barley, washed and left to soak for 50 minutes
  • 800g broad beans
  • 30g butter
  • 1 tablespoon olive oil
  • 200 ml white wine
  • 1 l vegetable stock
  • 2 teaspoon mint, chopped
  • 100g feta


Heat the oil and half the butter in a large, heavy-based pan and add the spring onions and garlic. Cook gently until soft, about 5 minutes, then stir in the pearl barley. Cook for a minute or so, then add the broad beans and, soon after, the white wine. Cook until it has been absorbed then add the stock. Simmer, stirring often, until the barley is tender. This will take about 30 minutes; top up with hot water if the stock is absorbed before the barley turns soft. Take off the heat and stir in the rest of the butter. Then season to taste, bearing in mind you will be finishing the dish with some salty cheese. Leave to sit, covered, for 5 minutes then stir in the herbs and feta. Serve.




Great lunch and made my kitchen smell like a summer lunch in France
Posted by Leanne White on 12 August 2020
Photo Credit: Jonny Hughes @jonny2love
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