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Lemony Spring Vegetable and Barley Bowl

5.0

(2)

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Bowl of lemony spring vegetables and barley
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh

This one-pot dish from chef Carla Hall is basically spring in a bowl, bursting with fresh asparagus, tender green peas, lemon, and mint. It’s important to buy pearl barley for this recipe: Compared to whole grain hulled barley, which is chewy and requires lots of cooking liquid, the pearl barley used here cooks in less time and results in a creamier texture (think arborio rice). Another quick-cooking grain like pearled farro would also work well here. Making Hall’sFennel Potlikkeris a crucial first step here, so be sure to read through that recipe first.

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What you’ll need

Ingredients

4 servings

2 Tbsp. extra-virgin olive oil
1 lb. asparagus, trimmed, cut into 1" pieces
1 cup pearl barley
3 cupsFennel Potlikker(add water if short)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
1 cup fresh or frozen green peas
2 tsp. fresh lemon juice
Freshly ground black pepper
1 Tbsp. finely grated lemon zest
½ cup mint leaves

  1. Step 1

    Heat oil in a medium pot over medium. Cook asparagus, stirring often, until softened and bright green, about 5 minutes. Transfer to a plate; set aside.

    Step 2

    Increase heat to medium-high and add barley to pot. Cook, stirring often, until lightly browned, about 4 minutes. Add potlikker and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; bring to a boil. Reduce heat, cover pot, and simmer until barley is tender and doubled in size and liquid is absorbed, 25–30 minutes.

    Step 3

    Uncover pot and stir in peas. Cook until peas are tender and bright green, about 4 minutes. Stir in lemon juice and reserved asparagus; season with salt and pepper.

    Step 4

    Divide barley among bowls. Top with lemon zest and mint.

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Reviews (2)

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  • The effort to flavor ratio is great. Have made a couple times. For the Potlikker, didn’t have Pernod so used white wine and tossed in some fennel seeds. Also added a couple chicken breasts to poach. Made the barley as written, but left out the peas the second time. Added the poached chicken at the end to reheat. Sprinkled with a bit of Parmesan cheese. Delicious!

    • Anonymous

    • Chicago, IL

    • 5/29/2023

  • Fantastic spring flavors. The fennel likkor is essential. Substituted broccolini for asparagus and added gambas. Frozen peas worked fine. It was amazing

    • N Winter

    • London, England

    • 5/1/2023

Tags Dinner Vegetarian Vegan Nut Free Dairy Free Barley Rice & Grains Mint Herbs & Spices Pea Bean and Legume Vegetable Asparagus Side Main Spring Bon Appétit

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