Genius balls with Barley and Spinach
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SERVINGS 4
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PREPARATION 10 MINUTES
INGREDIENTS
- 2 + 2 tbsp olive oil
- 1/2 cup chopped spring onion, including the green part
- 1 tbsp tomato paste
- 500 g coarsely chopped spinach
- 300 g coarse barley
- 900 ml vegetable broth, hot
- 1/4 cup chopped dill
- 2 tbsp freshly squeezed lemon juice + extra for serving
- 1 tsp lemon zest
- 1 tsp salt flakes
- 1/2 tsp lemon pepper
- 1 package Genius Balls
Tip
We can accompany the food with vegan feta or parmesan, homemade vegetable parmesan or nutritional yeast. But it's delicious on its own!
COOKING INSTRUCTIONS
- Heat 2 tbsp. olive oil in a large saucepan over medium-high heat.
Add the onions and sauté for about 2 minutes or until softened. - Add the paste and mix well. Once incorporated, add the spinach (in batches if necessary) and mix until wilted (about 2 minutes).
- Add the barley and continue stirring for about a minute.
- Add the hot broth and immediately after the remaining ingredients. Stir and when it begins to boil slightly, reduce the heat to medium.
- Let the food simmer for 20 minutes until it absorbs its liquids and the barley is cooked, but remains quite watery. (As it cools, it will continue to thicken)
- Remove from heat and add 2 more tablespoons of olive oil.
- While the barley is boiling, fry the meatballs according to the instructions and keep them warm.
- Serve immediately with extra lemon if desired.
