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Broad Beans with Pearl Barley and Feta
Ingredients
  • 1 tbsp olive oil
  • 30g butter
  • 1 bunch spring onions, trimmed and sliced into 1cm pieces
  • 2 garlic cloves, peeled and crushed
  • 400g pearl barley, washed thoroughly and left to soak for 20 minutes
  • 800g broad beans, podded and, if large, blanched and popped out of their skins
  • 200ml white wine
  • 1 litre vegetable stock
  • A couple of sprigs of mint, chopped
  • A small handful of parsley, chopped
  • 100g feta, crumbled
Steps
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