Pearled Barley Creamy Bowl (Print)

Wholesome pearled barley simmered creamy, paired with a medley of oven-roasted vegetables.

# Ingredients:

→ 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
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 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 cheese or nutritional yeast, optional

# Directions:

01 - Preheat the oven to 425°F. Toss the zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes until golden and tender, stirring halfway through.
02 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft, approximately 4 minutes. Add minced garlic and cook for an additional minute.
03 - Add the pearled barley to the saucepan and stir to coat with oil. Pour in vegetable broth, bring to a gentle boil, then lower the heat. Cover and simmer for 30 to 35 minutes, stirring occasionally, until the barley is tender and creamy.
04 - Stir in the heavy cream or plant-based cream and grated Parmesan cheese or nutritional yeast. Season with salt and pepper to taste. Simmer for 2 to 3 minutes until fully incorporated.
05 - Divide the creamy barley among serving bowls. Top generously with the roasted vegetables. Garnish with fresh parsley and additional cheese or nutritional yeast if desired. Serve hot.

# Expert Tips:

01 -
  • The barley becomes naturally creamy without any fancy technique, just time and stirring.
  • You can roast the vegetables while the barley cooks, so everything comes together without stress.
  • It's endlessly adaptable—swap in whatever vegetables you have on hand and it still tastes wonderful.
02 -
  • Stir the barley occasionally—this isn't passive cooking, and the movement helps release its natural starch, which is what creates the creaminess.
  • Don't skip roasting the vegetables at high heat; it's the only way they develop enough flavor to stand up to the creamy grain.
  • Add the cream at the end, not during cooking, or it can curdle and break the silky texture you've been building.
03 -
  • Warm your serving bowls before plating—this keeps the barley at the right temperature and makes the whole experience feel intentional.
  • Toast the barley briefly in the oil before adding broth; it brings out a deeper, nuttier flavor that elevates the entire dish.
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