Barley Spinach Parmesan Yogurt Skillet

A comforting stovetop dish of tender pearl barley tossed with wilted fresh spinach, grated parmesan and a dollop of low-fat yogurt for a light creamy finish.

Ingredients

  • 150 g pearl barley
  • 500 ml vegetable broth
  • 200 g fresh spinach
  • 40 g parmesan, finely grated
  • 2 tbsp low-fat Greek yogurt
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Rinse the barley under cold water and drain.
  2. Bring vegetable broth to a boil in a medium saucepan, add barley, reduce heat and simmer covered for 25-30 minutes until tender and liquid is absorbed.
  3. Heat olive oil in a large skillet over medium heat, add garlic and sauté for 30 seconds until fragrant.
  4. Add cooked barley to the skillet and stir to combine with the garlic.
  5. Add fresh spinach in batches, stirring until wilted.
  6. Remove from heat and stir in grated parmesan until melted through.
  7. Season with salt and pepper.
  8. Divide between two plates and top each portion with a spoonful of low-fat yogurt.

Notes

  • Use pre-cooked barley to reduce cooking time to under 10 minutes.
  • Stir yogurt gently on top rather than mixing in to keep dishes looking fresh.
  • Vegetable broth can be replaced with water and a pinch of salt if needed.

Variations

  • Add a handful of cherry tomatoes for brightness.
  • Swap spinach for baby kale or swiss chard.
  • Include sautéed leeks or shallots for extra depth.
  • Top with a soft poached egg for added protein.
  • Stir in a teaspoon of Dijon mustard for a tangy twist.

Calories Estimate