One pot meals: barley, spinach & edamame beans
Posted by kathryn in Vegan, Legumes and Main courses
We ate this last week. And it was wonderful.
It’s another one pot meal which takes about 10 minutes to prepare and then cooks away in the oven, requiring very little attention from you.
I didn’t have a recipe, but instead put this together from ingredients we had in the cupboard, fridge and freezer. It’s another flexible recipe, allowing you to adapt and vary, depending on what you have on hand.
You could replace the edamames with white beans or chickpeas. Use handfuls of herbs or silverbeet, instead of the English spinach. I think it would be lovely with some peas and you certainly don’t have to use the chilli.
This made two meals for us. The first night we had it as is. And then the second I poached a couple of eggs and placed them on top – which was also delicious.
Barley, spinach & edamame beans
Serves 4
- 1.5 cups of pearl barley
- 1×400g tin of tomatoes
- 1 litre of low salt vegetable stock
- 2 cups of edamame beans
- 1 bunch of English spinach, washed and VERY roughly chopped
- 1 tablespoon dried oregano
- 1 fresh chilli, finely chopped
- 5 cloves of garlic, crushed and chopped
- 2 tablespoons olive oil
Preheat the oven to 170°C. Place all the ingredients, except the olive oil in a large casserole dish. Cover with a lid and place in the oven. Cook for 1 hour, until the barley is soft. Stir through the olive oil to finish and then serve. That’s it.
11 June, 2008
Comments
Yum.
I’ve only just discovered edamame and am in love.
I love winter!
Mmmm this sounds great. And really convenient. I love barley, and never thought to include it in such a combination.
Lucy – over the last 6 months frozen edamames have become a regular in my kitchen. They’re delicious and a quick, easy way to add protein to something.
Thanks cookinpanda – while I regularly use barley in soups, I’ve never cooked it in the oven, before this. And it works well.
I am just getting into barley again, after a life (time) of not liking it. But I made a Turkish soup the other day that had barley in it and it was quite amazingly good. Funny how time (or your cooking methods) changes your taste for things.
Oh, PS I am going to look for edamames in my supermarket. I haven’t seen them yet. My friend in Hawaii buys them fresh, and eats them with salt and chilli. They are SO VERY GOOD. We would get through a bowl of them at night.
This recipe is so easy and I love edamame beans. Thanks for posting. I’m going to give it a try.
oooh now what i like about this recipe is that you could sprout the beans and barley and make an all raw version! i always use barley that is hulled but not pearled, for maximum nutrition.
Vegeyum Ganga – I can’t imagine going off barley! It’s something my mum often cooked with when I was younger and I almost always have it in the house. I’m a bit lazy with it though – I tend to just put handfuls in soups. So it was lovely having this dish, where the barley really shone through.
I buy edamames from the Korean supermarkets in Campsie, it’s not an ingredient I’ve found in my local area. I’d so love to have them fresh one day – with salt and chilli sounds fantastic.
Jan – glad you like the look of it and let me know if you do give it a try.
Michelle – thanks for your suggestions. If you do try it out, I’d love to know more.
That looks really delicious!!!
why isn’t there canned edamame beans? Bet they would be just as good as fresh
Thanks RPO.
Shirley – there quite possibly are canned edamames, but I’ve never seen them here in Australia. Even the frozen ones are still quite hard to find.
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