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’s Fennel Potlikker is a crucial first step here, so be sure to read through that recipe first.
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What you’ll need
Medium Pot with Lid
$155 At Amazon
Citrus Juicer
$20 $15 At Amazon
Wooden Spoon
$7 At Amazon
Microplane Grater
$18 At Amazon
Recipe information
Yield
4 servings
Ingredients
2
1
1
3
1
1
2
1
½
Preparation
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.
How would you rate Lemony Spring Vegetable and Barley Bowl?
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Reviews (14)
Back to TopOutstanding recipe! great for my Vegan family member and me too. I only used tsp Morton Kosher salt, but will cut to 1/2 tsp in future. With the Lemon juice not much salt is needed. I stirred the vegetables from making the Potlikker in just before serving. Why waste good vegetables. Sprinkled a good amount of Vegan parmesan cheese for my Vegan person and regular Parmesan cheese for myself to complete the protein. A keeper!
Anne Umphrey
Concord, MA
3/25/2024
It's a great recipe, but I agree with the previous comments: there is way too much salt! I added a tbsp of Morton and it's super salty. Next time I will start with a teaspoon and add if needed. Otherwise I love this recipe.
Natasha
San Carlos, CA
9/9/2023
What is potlikker? I have never heard of it
Ruth
Richmond BC Canada
5/5/2022
Easy recipe and glad to add pearled barley to the pantry. Not so sure about both lemon zest and mint, as the leftovers had an essence of dish soap. In the future, I would replace the mint with dill or basil.
Ben
Plymouth Meeting, PA
4/28/2022
Very delicious but waaaaay too much salt. Taste your broth before adding any more in the barley simmering portion of the recipe. 1 tablespoon seems like a typo, a teaspoon, tops. I had to scoop out the salty broth, water it down, and re-add it.
Amy E
Encinitas CA
3/22/2022
This is a spectacular dish. Cooking the barley in the potlikker is an enormous burst of flavor. Next time I make it I'll try cutting the amount of potlikker in half (if only to save more of it for other dishes). I have enough left in the freezer for the companion shrimp recipe. Look forward to making that. I learned a great deal from making this. Highly recommend
Rod Parker
Baton Rouge, LA
3/16/2022
I loved this recipe! Very fresh and flavorful and healthful, and VEGAN even though not specified as such. I made it exactly as written except that I added some fresh dill since it needed to be used up. I think it would also be very adaptable. I will try using farro next time for some extra fiber. I think zucchini might fit in here when my garden is overflowing with it in the summer, and I bet it would be great as a cold salad with some cucumber and feta added. I will be making this often!
Shannon
Madison, VA
3/1/2022