One pot meals: barley, spinach & edamame beans
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
- 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.