Creamy Pearled Barley Bowl (Printable Version)

Creamy pearled barley simmered with roasted vegetables, garlic, and herbs for a wholesome, comforting main dish.

# What You’ll Need:

→ 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 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 use nutritional yeast for vegan option)
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 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)

# Method:

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 tablespoons 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 (or plant-based alternatives). 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 or nutritional yeast if desired.
07 - Serve hot and enjoy.

# Expert Hints:

01 -
  • It gives you that creamy, risotto-like comfort without constant stirring or babysitting the stove.
  • The roasted vegetables add bursts of caramelized sweetness that balance the nutty barley beautifully.
  • You can swap in whatever vegetables you have on hand and it still turns out delicious.
  • It's hearty enough to be a main dish but light enough that you won't feel weighed down afterward.
02 -
  • Don't rush the barley, it needs the full simmer time to release its starches and turn creamy, so resist the urge to crank up the heat.
  • Roast the vegetables on a single layer without crowding them, or they'll steam instead of caramelize and you'll miss out on those sweet, golden edges.
  • Stir the barley occasionally as it simmers to prevent sticking, but not constantly, it's forgiving and doesn't need babysitting like risotto.
  • Taste before serving and don't be shy with the salt, barley soaks up seasoning and needs a generous hand to really shine.
03 -
  • If your barley finishes cooking before the vegetables are done roasting, just turn off the heat and keep the pot covered, it will stay warm and continue to thicken beautifully.
  • For an even creamier texture, stir in a tablespoon of butter or vegan butter along with the cream at the end, it adds a glossy finish that makes the dish feel extra luxurious.
  • Taste the barley before adding the cream and cheese, sometimes it needs a bit more salt or a splash more broth to get the consistency just right.
  • Make a double batch and freeze half before adding the cream, then thaw and finish it fresh for an even quicker weeknight meal.
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