Lemony Spring Vegetable and Barley Bowl

Name: Lemony Spring Vegetable and Barley Bowl
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 lb. asparagus, trimmed, cut into 1" pieces; 1 cup pearl barley; 3 cups Fennel 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

Carla Hall4 servingsSource

dinner vegetarian vegan nut-free dairy-free rice and grain bowl barley mint pea asparagus side main spring

Ingredients

2 Tbsp. extra-virgin olive oil

1 lb. asparagus, trimmed, cut into 1" pieces

1 cup pearl barley

3 cups Fennel 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

Method

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.

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.

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.

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