Pearled Barley Creamy Bowl (Print Version)

Creamy pearled barley simmered to perfection and topped with roasted vegetables. Nutty, wholesome, and deeply 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 tbsp 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 tbsp olive oil
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, finely chopped
18 - Extra Parmesan cheese (optional)

# How to Make It:

01 - Preheat oven to 425°F.
02 - Toss zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender, stirring halfway through.
03 - Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion and sauté until soft, about 4 minutes. Add garlic and cook 1 minute more.
04 - Add pearled barley and stir to coat. Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until barley is creamy and tender.
05 - Stir in heavy cream and Parmesan. Season with salt and pepper to taste. Simmer for 2–3 more minutes until fully incorporated.
06 - Spoon creamy barley into bowls. Top generously with roasted vegetables. Garnish with fresh parsley and extra cheese if desired.
07 - Serve hot and enjoy.

# Additional Tips::

01 -
  • The barley gets so creamy and luxurious without feeling heavy, almost like a risotto but less fussy.
  • Roasting the vegetables separately means they stay sweet and caramelized instead of soggy.
  • It reheats beautifully, so leftovers taste just as good the next day.
  • You can swap in whatever vegetables you have wilting in the crisper drawer.
02 -
  • Stir the barley every 10 minutes while it simmers or it will stick to the bottom of the pot and burn.
  • Don't skip roasting the vegetables separately because tossing raw vegetables into the barley makes everything soggy and sad.
  • If the barley looks too thick after adding the cream, stir in a splash more broth until it's the consistency you like.
03 -
  • Rinse the barley under cold water before cooking to remove surface starch and prevent it from becoming gummy.
  • Use a wide, shallow pan instead of a tall pot so the barley cooks more evenly and you can stir it easily.
  • Taste the barley a few minutes before the timer goes off because cook times vary depending on how old your barley is.
  • For deeper flavor, toast the barley dry in the pan for a minute before adding the broth.
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