Spring Greens and Barley Stew
Serves
4
·
65
mins
·
Easy
Ingredients
- 2 cups of barley (if using pearl barley, alter amount of water in line with the packet instructions)
- 6 cups water + 1 cup
- 3 garlic cloves
- 1 tbsp bouillon powder
- 1 tbsp harissa
- 200g Spring greens
- Knob of butter
A simple and warming stew for cold days. Serve it on its own or alongside roasted winter squash or pumpkin, or grilled chicken.
Method
- Heat a heavy based saucepan on a medium heat and add in butter and a little oil.
- Slice garlic thinly, add to the pan and cook for a couple of minutes.
- Add in harissa and cook for another couple of minutes, stirring regularly.
- Next, add the barley, six cups of water and the bouillon powder and cook at a rolling boil for 45 minutes, or until the barley is tender.
- Finely slice the spring greens and add to the barley with 1 cup of water and cook for 5-10 minutes. Season to taste and serve.
Share
Last updated:
22
May
2024
Ingredients
- 2 cups of barley (if using pearl barley, alter amount of water in line with the packet instructions)
- 6 cups water + 1 cup
- 3 garlic cloves
- 1 tbsp bouillon powder
- 1 tbsp harissa
- 200g Spring greens
- Knob of butter
A simple and warming stew for cold days. Serve it on its own or alongside roasted winter squash or pumpkin, or grilled chicken.
Method
- Heat a heavy based saucepan on a medium heat and add in butter and a little oil.
- Slice garlic thinly, add to the pan and cook for a couple of minutes.
- Add in harissa and cook for another couple of minutes, stirring regularly.
- Next, add the barley, six cups of water and the bouillon powder and cook at a rolling boil for 45 minutes, or until the barley is tender.
- Finely slice the spring greens and add to the barley with 1 cup of water and cook for 5-10 minutes. Season to taste and serve.
Share
Last updated:
22
May
2024
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