Save A comforting, creamy bowl of pearled barley simmered to perfection and topped with a medley of oven-roasted vegetables. Nutty, wholesome, and satisfying—this dish is perfect for a hearty lunch or a cozy dinner at home.
Save This Modern European-inspired recipe elevates humble ingredients like barley and root vegetables into a gourmet experience. The addition of cream and Parmesan creates a risotto-like consistency that is both elegant and approachable for any home cook.
Ingredients
- 1 cup pearled barley
- 4 cups vegetable broth
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup heavy cream (or plant-based cream)
- 1/4 cup grated Parmesan cheese (or nutritional yeast)
- Salt and freshly ground black pepper, to taste
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cremini mushrooms, quartered
- 2 tbsp olive oil (for roasting)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp fresh parsley, finely chopped
- Extra Parmesan or nutritional yeast for garnish
Instructions
- Step 1
- Preheat your oven to 425°F (220°C).
- Step 2
- Toss the 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 the cooking time.
- Step 3
- Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft, about 4 minutes. Add the minced garlic and cook for 1 minute more.
- Step 4
- Add the pearled barley to the pan and stir to coat. Pour in the vegetable broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until the barley is creamy and tender.
- Step 5
- Stir in the heavy cream and Parmesan (or plant-based alternatives). Season with salt and pepper to taste. Simmer for 2–3 more minutes until the sauce is fully incorporated and thick.
- Step 6
- Spoon the creamy barley into bowls. Top generously with the roasted vegetables. Garnish with fresh parsley and extra cheese or nutritional yeast if desired.
- Step 7
- Serve hot and enjoy your wholesome meal.
Zusatztipps für die Zubereitung
For the best texture, ensure you simmer the barley on low heat and keep the lid on to trap moisture. Stirring occasionally is key to achieving that signature creamy consistency without sticking.
Varianten und Anpassungen
For a vegan version, use plant-based cream and nutritional yeast instead of Parmesan. You can also vary the vegetables based on the season; try using carrots, eggplant, or broccoli for a different flavor profile.
Serviervorschläge
Serve this dish with a crisp white wine such as Sauvignon Blanc to balance the richness. For an extra protein boost, top your bowl with toasted pine nuts or crispy roasted chickpeas.
Save Whether you are looking for a nutritious weeknight dinner or a sophisticated vegetarian main, this Pearled Barley Creamy Bowl is sure to satisfy. Its blend of savory grains and caramelized vegetables creates a truly balanced and delicious meal.
Recipe FAQs
- → How do I prevent the barley from becoming mushy?
Stir occasionally during the 30-35 minute simmer and monitor the liquid level. The barley should absorb the broth gradually, resulting in creamy rather than soggy grains. Stop cooking once tender and the broth is mostly absorbed.
- → Can I prepare this ahead of time?
Yes. Cook the barley and vegetables separately, then store in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of broth or cream to restore the creamy consistency.
- → What vegetables work best for roasting?
Hearty vegetables like carrots, eggplant, broccoli, Brussels sprouts, and parsnips roast beautifully. Cut them into similar-sized pieces for even cooking, and toss with olive oil and seasonings before roasting at 425°F.
- → How do I make this vegan?
Substitute heavy cream with unsweetened oat or almond cream and replace Parmesan with nutritional yeast. The result is equally creamy and flavorful while keeping the dish entirely plant-based.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the creamy, earthy barley and roasted vegetables beautifully. The acidity cuts through the richness and enhances the vegetable flavors.
- → Can I add protein to make it more filling?
Absolutely. Top with toasted pine nuts, chickpeas, white beans, or crumbled feta cheese. For a heartier version, serve alongside grilled chicken or crispy tofu.