Pearled Barley Creamy Bowl (Printer-friendly)

A comforting creamy barley bowl simmered to perfection and topped with oven-roasted vegetables. Nutty, wholesome, and satisfying.

# What You'll Need:

→ Creamy Barley

01 - 1 cup pearled barley
02 - 4 cups vegetable broth
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Roasted Vegetables

09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cremini mushrooms, quartered
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - Salt and pepper to taste

→ Garnish

17 - 2 tablespoons fresh parsley, finely chopped
18 - Extra Parmesan cheese, optional

# Directions:

01 - Preheat oven to 425°F.
02 - Combine zucchini, red bell pepper, cherry tomatoes, and cremini mushrooms on a baking sheet. Drizzle with 2 tablespoons olive oil and season with dried thyme, dried oregano, salt, and pepper. Roast for 25 to 30 minutes until golden and tender, stirring halfway through cooking.
03 - While vegetables roast, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and sauté for 4 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Add pearled barley to the saucepan and stir continuously for 1 minute to coat with oil.
05 - Pour vegetable broth into the saucepan. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until barley achieves a creamy texture and tender consistency.
06 - Stir heavy cream and grated Parmesan cheese into the barley mixture. Season with salt and pepper to taste. Simmer for 2 to 3 additional minutes until fully incorporated.
07 - Portion creamy barley into serving bowls. Top generously with roasted vegetables. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels like a warm hug in a bowl, especially when the weather turns cold and you need something that sticks to your ribs without being heavy.
  • The barley gets so creamy on its own that you barely need much else, and the roasted vegetables add little bursts of sweetness and char that keep every bite interesting.
  • You can make it vegan or keep it traditional with dairy, and it still tastes like youve been cooking all day even though its mostly hands off.
02 -
  • Don't skip stirring the barley occasionally while it simmers, or it can stick to the bottom of the pan and scorch, which ruins the whole pot.
  • If the barley seems too thick after cooking, just add a splash more broth or water and stir until it reaches the consistency you want, it should be creamy but not gluey.
  • Roast the vegetables in a single layer without crowding them, otherwise they'll steam instead of caramelize and you'll lose that sweet, charred flavor.
03 -
  • Toast the barley in the pan with the onions for a minute before adding the broth, it deepens the nutty flavor and makes the whole dish taste richer.
  • Save a bit of the roasted vegetables to stir into the barley itself, not just on top, so you get little pockets of sweetness throughout.
  • If you want to make this ahead, cook the barley and roast the vegetables separately, then combine and reheat gently when you're ready to eat.
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