Lunche for 2

Barley Risotto with Cod

Name: Barley Risotto with Cod
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tsp rapeseed oil; 1 large leek; 2 cloves garlic chopped; 400 g can barley; 2 tsp vegetable bouillon; 1 tsp finely chopped sage; 1 tbsp thyme leaves plus a few extra to serve; 160 g cherry tomatoes; 50 g finely grated parmesan; 2 skin-on cod fillets or firm white fish fillets

$31.12for 430 minServes 2

Creamy barley cooks with leek, tomatoes, herbs, and Parmesan while cod cooks separately in a hot pan.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Leeks and shallots$3.49/lb typical	0.2 lb	$0.68Typical price
	Garlic$0.75 each typical	0.25	$0.15Typical price
	Quinoa, couscous, barley$0.20/oz typical	14 oz	$2.82Typical price
	Broth or stock$0.07/oz typical	0.25 oz	$0.02Typical price
	Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.17Typical price
	Cherry and grape tomatoes$0.30/oz typical	5.75 oz	$1.69Typical price
	Parmesan$0.55/oz typical	1.75 oz	$0.97Typical price
	Tuna steak, mahi, halibut, trout$11.99/lb typical	0.75 lb	$8.99Typical price
Total for the servings shown		$15.56

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

30 minstart to table
Easydifficulty
2servings as written
$$$$typical cost tier

Italian High-protein Lunches Back to school

Typical price

$7.78 per serving$31.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tsp rapeseed oil
1 large leek
2 cloves garlic chopped
400 g can barley
2 tsp vegetable bouillon
1 tsp finely chopped sage
1 tbsp thyme leaves plus a few extra to serve
160 g cherry tomatoes
50 g finely grated parmesan
2 skin-on cod fillets or firm white fish fillets

Steps

Slice the leek and cook it with the oil in a large skillet over medium heat for 5 minutes.
Add the garlic and cook for 1 minute, then stir in the drained barley, bouillon, sage, thyme, and water.
Simmer the barley mixture over medium-low heat for 10 minutes, stirring often.
Stir in the tomatoes and Parmesan, then cook for 3 minutes until the tomatoes soften.
Heat a large nonstick skillet over medium heat and cook the cod skin-side down for 4 minutes.
Turn the cod and cook for 3 to 4 minutes, until it flakes easily or reaches 145 F, then serve with the barley.

Main ingredient on sale this week? See what to make with tuna steak, mahi, halibut, trout on sale.