Pearled Barley Creamy Bowl (Print)

Creamy pearled barley simmered tender and topped with a medley of roasted vegetables for a nourishing dish.

# Components:

→ 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 (or plant-based cream for vegan option)
07 - 1/4 cup grated Parmesan cheese (optional; or nutritional yeast for vegan alternative)
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 or nutritional yeast (optional)

# Directions:

01 - Preheat the oven to 425°F.
02 - Toss zucchini, red bell pepper, cherry tomatoes, and mushrooms with olive oil, dried thyme, dried oregano, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes until golden and tender, stirring halfway through.
03 - Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and sauté until soft, about 4 minutes. Add minced garlic and cook for 1 more minute.
04 - Add pearled barley to the saucepan and stir to coat. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until the barley is creamy and tender.
05 - Stir in heavy cream and Parmesan cheese or plant-based alternatives. Season with salt and pepper to taste. Simmer for an additional 2 to 3 minutes until fully combined.
06 - Spoon the creamy barley into serving bowls. Top generously with roasted vegetables and garnish with fresh parsley and extra cheese or nutritional yeast if desired. Serve hot.

# Expert Advice:

01 -
  • The barley becomes luxuriously creamy without any cream involved until the very end, which surprised me the first time I made it.
  • You can prep the vegetables while the barley simmers, so everything comes together in roughly the same time, making weeknight dinners actually feasible.
  • It's genuinely nourishing in a way that feels indulgent—wholesome but never boring.
02 -
  • Stir the barley occasionally as it cooks—this isn't passive cooking, and those gentle stirs are what coax the creaminess out of the grain.
  • The vegetables will continue to soften slightly after you remove them from the oven, so pull them out when they're still a touch firm to the bite for the best texture.
  • Don't add the cream too early; it can break down the cooking process, so wait until the barley is almost done before stirring it in.
03 -
  • Keep your broth warm while the barley cooks—adding cold broth will slow down the cooking process and cool down your pot.
  • Don't rush the roasting of the vegetables; the caramelization on the edges is what gives them their sweet, complex flavor and what makes every bite interesting.
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