Miso Barley Grain Bowl with Feta
Servings
2
servingsPrep time
1
hourCooking time
10
minutesSlow-simmered grains infused with white miso are paired with fresh baby spinach and creamy feta marinated in cumin, fennel, coriander, and garlic olive oil. A simple, nourishing vegetarian dish designed for relaxation, quiet cooking, and mindful eating.
Ingredients
- For the miso barley & grains
130 g soup mix (pearl barley 55%, yellow split peas, green split peas, whole dried peas, red split lentils — fully boiled)
350 ml water
1 tbsp white miso paste
1 sprig thyme
Extra virgin olive oil
Sea salt flakes
Ground black pepper
Chives, finely chopped
- For the marinated feta
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander seeds
3 garlic cloves, finely grated
30 g extra virgin olive oil
200 g feta cheese, cut into cubes
Ground black pepper
Chives, finely chopped
- For the salad
70g Baby spinach
Directions
- Cook the grains
Add the soup mix and water to a pot and bring to a boil. Stir in the white miso paste until fully dissolved. Add the sprig of thyme, reduce the heat, cover with a lid, and simmer gently for about 1 hour. Stir occasionally and add a little water if needed to prevent sticking. - Prepare the spice oil:
Lightly toast the cumin, fennel, and coriander seeds. Transfer to a mortar and crush into a fine powder. Add the grated garlic, ground black pepper, and olive oil. Mix well and set aside to infuse for at least 30 minutes. - Marinate the feta:
Add the feta cubes and finely chopped chives to the infused spice oil. Gently mix until evenly coated. Set aside. - Season the grains:
Once the soup mix is tender, remove the thyme. Add a drizzle of extra virgin olive oil and finely chopped chives. Season with sea salt flakes and ground black pepper, mixing well. - Assemble the salad:
Place baby spinach in serving bowls. Spoon the warm miso barley and grains over the spinach, then finish with the marinated feta scattered on top. Serve warm or at room temperature.
Leave a Reply