Tomato Grains and Greens

By Sheela Prakash

Updated January 23, 2026

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
55 min
Rating
5(705)
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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Ratings

5 out of 5
705 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.

Alex

I added 1 tsp of consumme to step 3 and 1/3 cup of parmesan at the very end. Next time I'll add the lemon.

Erin

Added 1tbsp of vegetable broth base to the water, and 1/8c white cooking wine. Delicious.

Fidelisgrd

This is outstanding just the way it is. Also good with a few ounces of rotisserie chicken, cotija cheese, green onions, and a squeeze of lemon - all added at the table as each person sees fit.

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