Pearled Barley Creamy Bowl (Printable View)

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

# Needed Ingredients:

→ For the 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

→ For the 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 (optional)

# Directions:

01 - Preheat oven to 425°F (220°C).
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.

# Expert Hints:

01 -
  • The barley gets incredibly creamy without feeling starchy or overdone, almost like a risotto but with more chew and character.
  • Roasting the vegetables separately means they stay sweet and slightly charred instead of getting lost in the pot.
  • It holds up beautifully as leftovers and actually tastes better the next day once the flavors settle in.
  • You can make it vegan or keep it rich with cream and cheese, it adapts without losing its soul.
02 -
  • Don't skip stirring the barley occasionally while it simmers, or it can stick to the bottom and scorch, which will leave a bitter taste.
  • Add the garlic only after the onion has softened, garlic burns fast and turns acrid if it hits the heat too early.
  • Let the roasted vegetables get some color, pale vegetables won't have the same depth of flavor that makes this dish special.
  • Taste the barley before adding cream, if it's bland at this stage, it will stay bland, so adjust the salt and pepper first.
03 -
  • Use a wide, shallow saucepan for the barley so it cooks more evenly and you can stir without making a mess.
  • If the barley absorbs all the broth before it's fully tender, add a bit more liquid and keep simmering, don't rush it.
  • Roast your vegetables on parchment paper for easier cleanup, but skip it if you want more caramelization directly on the metal.
  • Grate your own Parmesan fresh, the pre-grated stuff doesn't melt as smoothly and can taste dusty.
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