Tomato Grains and Greens

By Sheela Prakash

Updated January 23, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
55 min
Rating
5(829)
Comments
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Even with just five ingredients, this low-effort, wholesome weeknight dinner (or lunch) is deeply savory and satisfying. It relies on the two-for-one power of jarred marinated sun-dried tomatoes, whose oil is as precious as the tomatoes themselves. You’ll toast nutty pearl barley in that flavorful oil before simmering the grains with the tomatoes until both are plump and chewy. Once almost all of the liquid has been absorbed, you’re left with a complete meatless meal that’s creamy and cozy thanks to white beans and wilted spinach. Though if you prefer, the dish is also an ideal accompaniment to roast chicken or fish. 

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Ingredients

Yield:4 to 6 servings

  • 1 (7- to 10-ounce) jar sun-dried tomatoes packed in oil

  • 1 medium yellow onion, finely chopped

  • 1½ cups pearl barley

  • Salt and pepper

  • 1 (15- to 16-ounce) can white beans (such as cannellini or navy beans), drained and rinsed

  • 5 ounces baby spinach (about 5 packed cups)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

74 grams carbs; 361 calories; 1 gram polyunsaturated fat; 3 grams fat; 17 grams fiber; 434 milligrams sodium; 17 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Strain the sun-dried tomatoes, collecting the oil in a liquid measuring cup. Thinly slice the tomatoes.

  2. Step 2

    Heat ¼ cup of the collected oil (if you don’t have enough, add olive oil) in a large pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the barley and cook, stirring occasionally, until the grains smell lightly toasted, 1 to 2 minutes.

  3. Step 3

    Pour 6 cups of water into the pot. Add the sun-dried tomatoes and season with salt and pepper. Cover and bring to a boil over high heat. 

  4. Step 4

    Uncover, reduce the heat to medium and simmer, stirring occasionally, until almost all of the liquid has been absorbed and the barley is al dente, 30 to 35 minutes. 

  5. Step 5

    Reduce the heat to low and stir in the beans. Stir in the spinach, a handful or two at a time, until wilted. Taste and season with additional salt and pepper as needed.

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5 out of 5
829 user ratings
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Comments

Lily

This dish is begging for lemon juice at the end.

Anne V

Could I use farro instead of barley?

Karen G

Made this tonight. It came together really quickly and I really enjoyed it. I think next time I make it I will some feta to it.

Rayleana

I used kamut (soaked overnight) because that is what I had on hand. I could not find the ratio for soaked kamut to pearl barley sub (only dried kamut ratio of 1:1 plus 2-3x more water). Working with soaked kamut, I started this recipe with 4 cps of water... so glad! Because it was just a bit more than enough (no idea how I would have managed if I had added 6 cps water as it would have been far too much with the kamut already soaked). Extended simmer time by an extra 15 mins. The suggestion to add vegtable broth was an excellent call! After adding several rounds of salt and pepper and still not tasting much, I added 2 tps of better than bouillon veg... that did it! Nice flavor. I cannot say that I would change anything else. Except I did not have a regular yellow onion on hand so I added part of a chopped "strawberry onion" at the end with the spinach (the flavor being more delicate that yellow onions, I wanted to be able to taste it). Nice recipe for a headty grain!

Carly

Other comments made me apprehensive. I decided to use broth and extra beans. Added fresh dill. Thought it was really tasty and came together without much effort. I’ll make again!

Laura H

I made this as is, as one reviewer suggested. I found it pretty bland and not particularly tasty. I made for myself for lunch, and it’s a ton of food. I’ll try to jazz up the leftovers when I eat them during the rest of the week. I also feel the bean to barley ratio is off, and it should have more beans and less barley. I probably won’t make it again.

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