Creamy Pearled Barley Bowl (Printable)

Nutty pearled barley simmered until creamy, topped with roasted vegetables for a comforting wholesome meal

# What You 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 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

→ 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 or nutritional yeast

# How to Make It:

01 - Preheat oven to 425°F.
02 - Toss zucchini, bell pepper, cherry tomatoes, and mushrooms with 2 tbsp olive oil, thyme, oregano, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender, stirring halfway through.
03 - 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 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. Serve hot.

# Expert Advice:

01 -
  • The roasted vegetables develop these sweet, concentrated flavors that perfectly balance the earthy barley
  • Its one of those rare dishes that tastes even better as leftovers, making meal prep genuinely exciting
  • You get all the comfort of risotto with about half the effort and twice the fiber
02 -
  • Barley continues absorbing liquid as it sits, so you may want to add a splash more broth when reheating leftovers
  • The vegetables can roast a bit longer than the barley needs, which actually works in your favor for deeper flavor
03 -
  • Stir the barley occasionally while simmering to prevent sticking, but avoid over-stirring which can break down the grains too much
  • If you want extra depth, add a splash of white wine to the barley after toasting it, before adding the broth
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