Ingredients  –  Serves 2

• 1 tbsp olive oil
• 200g pearl barley, rinsed
• 425ml Vegetable Stock
• 250g mushrooms, chopped roughly
• 2 cloves garlic, finely chopped
• 1 large onion, finely sliced
• 100g edamame
• 100g kale or spinach
• 1 chilli, finely sliced
• 1 lemon, zested and juiced
• parmesan cheese and chopped hazelnuts to serve

Method

• Soak the pearly barley overnight and rinse.
• Heat the oil in the pressure cooker, then once hot add the onions.  Fry until golden before adding the garlic and chilli and cooking for a further 2-3 minutes.
• Add the stock and the pearl barley and seal the pressure cooker.  Bring it up to pressure and cook for 15 minutes.
• Turn off the Pressure cooker and leave to release naturally (approximately 7-10 minutes)
• Return to the stove and bring back to a simmer, adding the edamame beans, mushrooms and lemon juice.  Cook for 5 minutes before adding the Kale / spinach.
• Cook for a further 2 minutes or until the greens are wilted/cooked
• Stir in the lemon zest and serve with parmesan and hazelnuts on top.