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Cheesy pearl barley with tomatoes on a bowl with a fork and parmesan in the background
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One Pot Cheesy Pearl Barley with Tomatoes

It takes one pot and just seven ingredients to make this cheesy pearl barley with tomatoes, spinach and butter beans! This is the ultimate healthy comfort food.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 489kcal
Author Amy Fulwood

Ingredients

  • 300 g Pearl Barley
  • 700 ml Vegetable Stock
  • 1 400g tin Butter Beans drained and rinsed
  • 200 g Cherry Tomatoes halved
  • 100 g Baby Leaf Spinach
  • 70 g Parmesan grated (plus extra to serve)
  • 300 g Tomato Sauce
  • Salt and Pepper
  • Parsley chopped, to serve
UK Measures - US Measures

Instructions

  • Add the pearl barley and vegetable stock to the pressure cooker with a sprinkling of salt and pepper. Cook on the rice setting for 20 minutes.
  • Release the pressure then add the beans, tomatoes, spinach, parmesan and tomato sauce to the barley and stir together. Place the lid back on for a minute to allow the spinach to wilt. Serve topped with a sprinkle of parmesan and fresh parsley.

Nutrition

Calories: 489kcal | Carbohydrates: 88g | Protein: 23g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1407mg | Potassium: 1230mg | Fiber: 20g | Sugar: 9g | Vitamin A: 3440IU | Vitamin C: 23.7mg | Calcium: 286mg | Iron: 6.2mg