Pearled Barley Creamy Bowl (Print Version)

Wholesome pearled barley cooked creamy, topped with a medley of oven-roasted vegetables.

# 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 or plant-based cream
07 - 1/4 cup grated Parmesan cheese or nutritional yeast
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 freshly ground black pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, finely chopped
18 - Extra Parmesan or nutritional yeast (optional)

# Steps to Follow:

01 - Set oven to 425°F to prepare for roasting vegetables.
02 - Combine zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper on a baking sheet; roast for 25–30 minutes, stirring halfway until golden and tender.
03 - Heat 2 tablespoons olive oil in a large saucepan over medium heat; cook diced onion until translucent, approximately 4 minutes, then add garlic and sauté for an additional minute.
04 - Add pearled barley to the saucepan and stir to coat; pour in vegetable broth, bring to a gentle boil, reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally until barley is tender and creamy.
05 - Stir in heavy cream and Parmesan cheese or plant-based substitutes; season with salt and pepper, then simmer for 2–3 minutes until fully blended.
06 - Distribute creamy barley into bowls, top with roasted vegetables, garnish with fresh parsley and additional cheese or nutritional yeast if desired; serve immediately.

# Additional Tips::

01 -
  • The barley does most of the work, developing that creamy texture on its own while you tend to roasted vegetables.
  • It's naturally vegetarian but hearty enough to satisfy anyone at the table, even the skeptics.
  • One bowl for lunch feels luxurious; the same recipe feeds four people without drama.
02 -
  • Don't skip stirring the barley occasionally—it helps release the starches that make the whole thing creamy, and it prevents sticking on the bottom.
  • The barley continues to absorb liquid as it sits, so if you're not eating immediately, have extra broth nearby to loosen it up, or serve it fresh and hot.
03 -
  • Stir the barley occasionally while it cooks—this friction releases the starches that create that silky texture without any cream doing the heavy lifting.
  • Don't oversalt before the cream goes in; taste and adjust at the very end because the cream and cheese bring their own saltiness to the party.
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