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Epicurious

Lemony Spring Vegetable and Barley Bowl

5.0

(2)

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’s Fennel Potlikker is a crucial first step here, so be sure to read through that recipe first.

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