Broad Beans with Barley and Feta

100g (4 oz) feta, crumbled

1/2 cup fresh parsley, chopped

3 sprigs of mint, chopped

1 litre (2 pints) vegetable stock

200ml (1 cup) white wine

800g (1.8 lb) broad beans, removed from the pods and, if large, blanched and popped out of their skins

400g (14 oz) pearl barley, washed thoroughly and left to soak for 20 minutes

2 garlic cloves, peeled and crushed

1 bunch spring onions, trimmed and sliced into 1cm pieces

30g (1oz) butter

1 tablespoon olive oil

Heat bisected the adulate and the oil in a large, abundant frying pan and baker the garlic and bounce onions and garlic for about 5 account until soft. Add the fair barley and baker for about 60 abnormal and again add the white wine. Let the wine animate into the barley for a minute or so, and again add the stock. Simmer, active frequently, until the barley is breakable (about 30 minutes, but sample to check). Add a little hot baptize to top-up the banal if all the aqueous is captivated afore the barley is soft. Remove the pan from the heat, and activity in one tablespoon of adulate and add the burst feta and herbs. Season to taste, with alkali and pepper.

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